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Welsh Honeyed Lamb
- Serves about
6
- Difficulty
Easy
By Keith Floyd
Published 1988
Chicken or pork can be cooked in the same way.
Ingredients
3–4 lb 1.5–2 kg - Salt and freshly ground black pepper
Method
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.
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