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A Welsh Way With Lamb
Sweet and Spicy!
3 lb. (1.4kg) Leg or shoulder of lamb
1 tsp. ground ginger
3-4 Tbls. clear honey
several sprigs of Fresh Rosemary
1/2 pint (300ml) Dry cider


Preheat oven to 425F/220C/Gas 7.

Weigh the lamb joint, then put it in a roasting tin and sprinkle with the ginger. Pour over the honey, put the rosemary on top and pour round the cider.

Roast for 30 minutes, then reduce the temperature to 400F/200C/Gas 6 and continue to roast until lamb is tender allowing 20 minutes per pound (450g). Baste several times during the cooking. If the top looks as if it is getting too dark, protect it with foil. If necessary, add a little more cider.

The cider and honey form the gravy and nothing more is needed. Skim off the excess fat.

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Preparation Time: Serves: 6
Recipe Origin: United Kingdom
Submitted by:
Helen Watson

United Kingdom
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