Honeyed Lamb (Cig Oen A Mel)
rec.food.cooking/Marjorie Thomas (1998)
From: A Taste of Wales.
Serves 6

3-4 lb. shoulder of Spring lamb
2 level tablespoons rosemary
salt & freshly ground black pepper
1 teaspoon ginger
8 oz. (1 cup generous) thick honey
1/2 pint (1 cup) cider approx.
foil

Line baking tin with foil. Rub shoulder all over with salt, pepper & ginger. Put in baking tin and sprinkle half of rosemary over. Coat the top skin with honey and pour cider around.

Bake in hot oven (400F) for 1/2 hour and then lower heat to 325F and cook for further 1 1/4 hours.

Fifteen minutes before it's ready, baste carefully and sprinkle over the remaining rosemary. Add a little more cider if it appears to be drying up. pour off any excess fat and reduce slightly on top of the stove, adding more cider if it has evaporated. Serve sauce separately.

Chicken or pork can be cooked the same way.