Ingredients
1.5-2kg/3-4lb shoulder of spring lamb
salt and black pepper, freshly ground
1 tsp ground ginger
2 tbsp rosemary, finely chopped
250g/8oz thick honey
300ml/10fl oz cider
Method
1. Line the roasting tin with foil, as the honey can make it very sticky. Rub the shoulder all over with salt, pepper and the ginger, then put it into the tin and sprinkle half the rosemary over the top.
2. Coat the top skin with honey and pour the cider around. Bake in the oven at 200C/400F/Gas 6 for 30 minutes, then lower the heat to 160C/325F/Gas 3, and cook for a further 1¼ hours.
3. Fifteen minutes before the joint is ready, baste carefully and sprinkle over the remaining rosemary. Add a little more cider if it appears to be drying up.
4. Transfer the cooked joint to a warmed serving dish and leave to rest before carving.
5. Pour off any excess fat from the roasting tin and reduce the remaining gravy slightly on top of the stove, adding more cider if necessary. Serve the sauce in a warmed gravy boat.
