Ingredients

4lb leg of lamb

6 tablespoons Welsh clover honey

Sprig of rosemary

Salt and freshly ground pepper

1/2 pint of cider

Method

Set oven to 400F or gas Mark 6. Place the leg of lamb on kitchen foil in a roasting tin. Brush with 4 tablespoons of warm honey and season with salt and pepper. Place the sprig of rosemary on top of the joint. Draw up the foil to form a tent and roast for 15 mins. Lower the heat to 350F or gas Mark 4 and continue roasting for an hour and a half until the juice just runs pink or longer if preferred well done. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time. Remove the lamb from the oven and keep warm. Pour off the fat from the pan and make the gravy from the meat residue, adding half a pint of cider and 2 tablespoons of honey. Reduce to two thirds by boiling. Serve with roast potatoes and green vegetables.