Cooking with Bier Huis - Lamb the Welsh way (with a Yorkshire touch)

Yorkshire Honey £6.00
Pure North Cider £2.65

Shoulder of lamb
salt and pepper
1 tsp ground ginger
3 - 4 tbsp Yorkshire honey
fresh rosemary sprigs
1/2 bottle Pure North cider

Method
1. 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, put the rosemary on top and pour round the cider.

2. 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, allowing 20 minutes per 450 g (1 lb).

3. 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.

4. The cider and honey form the gravy and nothing more is needed. Skim off any excess fat