Oen Cymreig Melog

• 4 pounds leg of lamb
• 2 tablespoons rosemary leaves
• 2 teaspoons ginger ground
• 1 cup honey
• 1 1/2 cups apple cider
• 1 x salt and black pepper

1. Preheat oven to 450F (230C).
2. Grease a raosting pan.
3. Sprinkle the lamb with salt, pepper, ginger and rosemary.
4. Place it in the roasting pan.
5. Spoon 23 cup of honey over the top.
6. Pour 1 cup of cider around the lamb in the pan.
7. Mix the remaining honey and cider in a small bowl.
8. Use it to baste the meat frequently.
9. Place the roasting pan in the oven and reduce the heat to 400F (200C).
10. Cook the meat to taste, using an oven thermometer.
11. Rare meat will register 140 degrees, and take about 12 minutes for each pound.
12. Well-done meat will register 175 degrees and take about 18 minutes for each pound.
13. When meat is cooked as you like it, transfer it to a serving platter.
14. Pour the pan juices into a small pitcher and serve with the meat as a gravy.

lamb, rosemary, ginger ground, honey, apple cider, salt

Taken from recipeland.com/recipe/v/oen-cymreig-melog-35462 (may not work)