1 tbsp. flavorless nut-free oil
4 tbsp. dry cider
4 tbsp. clear honey juices from the meat
4 tsp. finely chopped fresh rosemary
5 fl. oz (150 ml) meat or vegetable stock
1 tsp. grated fresh ginger salt and pepper to season
4 - 4 1/2 lb (1.8 - 2 kg) leg of lamb, preferably Welsh!
Preheat the oven to 375°F (190°C, gas 5).
In a small bowl, mix together the oil, honey, rosemary, and ginger to form a thick paste.
Using a skewer, stab holes in several places on the surface of the lamb. Rub the honey mixture over the meat.
Cut a piece of extra-wide foil – big enough to wrap the leg of lamb loosely. Place the foil in a large roasting tin and place the leg of lamb on top. Pour the cider around the base of the lamb. Loosely fold the foil around the joint and secure the edges.
Roast for 2–2 1/2 hours, basting twice with the juices during the cooking. This timing will give you pink lamb.
Remove the roasting tin from the oven, put the lamb onto a plate and leave to relax in a warm place for 20 minutes. Keep the meat juices in the tin and discard the foil.
To make the gravy, place the roasting tin on a moderately hot stove, add the stock to the meat juices and simmer until thickened.
If a thicker gravy is preferred, spoon a little of the hot stock into a cup and then stir in 1/2 teaspoon of cornflour until smooth. Return the mixture to the roasting tin and stir until thickened. Season with salt and pepper to taste.
Keep warm until ready to serve.