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1
Heat the oven 375u00b0F/190u00b0C.
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2
Cut the ginger into slivers.
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3
Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary.
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4
Mix the butter and honey together and spread this over the lamb.
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5
Put in a roasting tin, pour in half of the cider and cover loosely with foil.
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6
Roast in the oven allowing 25 minutes per pound.
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7
When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
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8
Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan.
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9
Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
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10
A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
