Cider Roasted Lamb

2kg (4½lb) Leg of Lamb
850ml (1½ pints) Dry Cider
4 tbsp Honey
1 Lemon, juice only
Garlic
Rosemary

Pre-heat oven to 200°C: 400°F: Gas 6.
Make small incisions in the leg of lamb and insert slivers of garlic and sprigs of rosemary.
Place in a roasting dish and rub with the juice of lemon and honey.
Season, then pour cider over and around the joint and roast for 20 minutes.
Reduce oven to 160°C: 300°F: Gas 2, continue roasting for 2 hours 40 minutes, basting occasionally.
Turn the meat twice during roasting.
Transfer the lamb to a warm plate and allow to rest for 5-10 minutes before carving.
Skim off any excess fat from the pan juices.
Place over a low heat, adding more cider if needed to de-glaze the pan, strain and serve the juices with the joint.

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Cider Roasted Lamb

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