Plas Glansevin Lamb

• 4 12 lbs leg of lamb
• salt
• pepper
• 1 teaspoon ginger
• 1 tablespoon honey
• 2 tablespoons rosemary
• 1 bottle dry cider

1. Preheat the oven to Gas 3/160C/325F degrees.
2. Rub the lamb all over with the salt, pepper and the ginger.
3. Spread the honey over it, and put into a deep pan.
4. Scatter rosemary evenly over it.
5. Pour in enough cider to come about 2 inch up the pan.
6. Put in the oven for 1 1/2 hours basting occasionally.
7. Test it and give it another 30 mins if not tender.
8. Although the lamb will be pinkish by this method it won't be rare.
9. Transfer to a hot dish and let it rest for 15 minutes before carving.
10. Strain the juice into a shallow pan and reduce by boiling to make a dark well flavoured sauce.

lamb, salt, pepper, ginger, honey, rosemary, cider

Taken from www.food.com/recipe/plas-glansevin-lamb-22055 (may not work)