Welsh Honeyed Lamb

• 3–4 lb (1.5–2 kg) shoulder of spring lamb
• Salt and freshly ground black pepper

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), f