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20 December 2012,22:46 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Weigh the lamb joint, then put it into a roasting tin and sprinkle with salt and pepper and the ground ginger.
  • Pour over the honey (heated if it is very stiff), put the rosemary on top and pour round the cider.
  • Roast at 220°C (425°F) mark 7 for 30 minutes, then reduce the heat to 200°C (400°F) mark 6 and continue to roast until the lamb is tender (20 minutes).
  • Baste several times during the cooking, and if the top looks as if it is getting too dark - the honey is inclined to scorch - 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 any excess fat.


  • 1.5 kg shoulder of lamb 
  • Salt and pepper 
  • 5 ml ground ginger 
  • 60 ml honey 
  • Fresh rosemary sprigs
  • 300 ml dry cider

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