2 Kg (4lb) leg of Lamb
6 Tbs Clover Honey
Sprig of Rosemary
Salt and freshly ground pepper
284 ml (½pt) cider
Heat oven to 200°C, Gas
Place leg of lamb on kitchen foil in a roasting tin.
Brush with 4 Tbs of warm honey and season with salt and pepper. Place
sprig of rosemary on top of the joint. Draw up the foil to form a tent
and roast for 15 minutes.
Turn heat down and continue roasting for 1½
hours until the juice just runs pink or longer if prefered well done.
Open the foil to crisp and brown up the skin for
the last 20 minutes.
Take the lamb out of the oven and keep warm.
Pour off the fat and make some gravy from the meat
juices adding in the ½ pt of cider and 2 Tbs of honey. Reduce
to two thirds volume by boiling.
Serve with roast potatoes and green vegetables.
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