3 ½ lb shoulder of lamb
1 tbsp honey
½ - ¾ pint cider
1 tsp ginger
Small sprig of rosemary, chopped
Salt and pepper
Rub ginger, salt and pepper into the meat.
Place in roasting tin.
Onto the top of the shoulder sprinkle the chopped rosemary and spread the honey,
then pour the cider over and around the meat.
Cook in oven at 200°C for half an hour, then turn down to 180°C for further 1 - 1 ¼ hrs.
Baste twice during cooking - additional cider may be needed if joint looks dry.
When the lamb is cooked, remove shoulder from sauce.
Place roasting tin on top of stove, add a little water, stir in all juices from tin and serve as a delicious gravy.