Meat Dartmoor

Honeyed Roast Lamb
from Russ and Sandy Ashford

Moor meat on your plate

2 Kg (4lb) leg of Lamb
6 Tbs Clover Honey
Sprig of Rosemary
Salt and freshly ground pepper
284 ml (½pt) cider


  1. Heat oven to 200°C, Gas Mark 6.
  2. 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.
  3. Turn heat down and continue roasting for 1½ hours until the juice just runs pink or longer if prefered well done.
  4. Open the foil to crisp and brown up the skin for the last 20 minutes.
  5. Take the lamb out of the oven and keep warm.
  6. 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.
  7. Serve with roast potatoes and green vegetables.


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