Chicken or pork can be cooked in the same way.
First line the roasting tin with foil, as the honey can make it very sticky. Rub the shoulder all over with salt, pepper and the ginger, then put it into the tin and sprinkle half the rosemary over the top. Coat the top skin with honey and pour the cider around.
Transfer the cooked joint to a warmed serving dish and leave to rest before carving. Pour off any excess fat from the roasting tin and reduce the remaining gravy slightly on top of the stove, adding more cider if necessary. Serve the sauce in a warmed gravy boat.
© 1988 Keith Floyd estate. All rights reserved.