Welsh Honeyed Lamb

Preparation info

  • Difficulty


  • Serves about


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Chicken or pork can be cooked in the same way.


  • 3–4 lb (1.5–2 kg) shoulder of spring lamb
  • Salt and freshly ground black pepper
  • 1 teaspoon ground ginger
  • 2 tablespoons finely chopped rosemary
  • 8 oz (250 g) thick honey
  • 10 fl oz (300 ml) cider


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. Bake in the oven at gas mark 6, 400°F (200°C), for 30 minutes, then lower the heat to gas mark 3, 325°F (160°C) and cook for a further 1½ hours. Fifteen minutes before the joint is ready, baste carefully and sprinkle over the remaining rosemary. Add a little more cider if it appears to be drying up.

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.