Lamb Leg or Shoulder Roast Lamb about 1.5 - 2 kg
1 tsp ground ginger
300 ml cider or white wine or rose wine
2 tablespoons honey
2 tablespoons chopped fresh rosemary or 2 tsp dried rosemary
Salt and Ground Pepper
Place lamb in a roasting dish, rub salt pepper rosemary and ginger all over. Spoon honey over and pour cider/wine around the meat.
180 deg C for 30 minutes then 170 deg C for the rest of the time, 20 minutes per 500g.
Baste occasionally and add more cider/wine as needed. Make gravy from the juices as usual and serve with potatoes and leeks or peas.