Plas Glansevin Lamb

1. 1

   Preheat the oven to Gas 3/160C/325F degrees.

2. 2

   Rub the lamb all over with the salt, pepper and the ginger.

3. 3

   Spread the honey over it, and put into a deep pan.

4. 4

   Scatter rosemary evenly over it.

5. 5

   Pour in enough cider to come about 2 inch up the pan.

6. 6

   Put in the oven for 1 1/2 hours basting occasionally.

7. 7

   Test it and give it another 30 mins if not tender.

8. 8

   Although the lamb will be pinkish by this method it won't be rare.

9. 9

   Transfer to a hot dish and let it rest for 15 minutes before carving.

10. 10

    Strain the juice into a shallow pan and reduce by boiling to make a dark well flavoured sauce.

No additional tips available.