Not strictly English but close to the way my Gran cooked hers.........

Welsh Way With Lamb
Although Welsh lamb is delicious served plain, adding sweet and spicy ingredients makes it a truly flavoursome dish.

Serves 6

Leg or shoulder of lamb - 1.4 kg (3 lb) approximately
Ground ginger - 1 tsp
Clear honey - 3-4 tbsp
Fresh rosemary sprigs - several
Dry cider - 300ml (1/2 pint)

Pre-heat oven to 220 °C / 425 °F / Gas 7.

Weigh the lamb joint, then put it in a roasting tin and sprinkle with the ginger. Pour over the honey, put the rosemary on top and pour round the cider.

Roast for 30 minutes, then reduce the temperature to 200 °C / 400 °F / Gas 6 and continue to roast until lamb is tender allowing 20 minutes per 450 g (1 lb). Baste several times during the cooking. If the top looks if it is getting too dark, protect it with foil. If necessary, add a little more cider.

The cider and honey form the gravy and nothing more is needed. Skim off the excess fat.