Cig Oen Mel

by Editorial Staff


Prep Time 30 mins
Cook Time 1 hr 55 mins
Total Time 2 hrs 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)


  • 1 ½ kg leg lamb (s)
  • 1 teaspoon ginger, (freshly grated or powder)
  • 2 tablespoon rosemary, fresh, chopped
  • 4 tablespoon honey, (not too runny, aromatic variety, e.g. heather honey)
  • 1 bottle apple cider
  • Salt and pepper, black, freshly ground
  • possibly sauce thickener
  • possibly turnip tops
Cig Oen Mel
Cig Oen Mel


  1. Preheat the oven to 230 ° C top / bottom heat.
  2. Wash the leg of lamb, pat dry, cut away the fat, leave the skin on. Mix salt, pepper and ginger and rub the leg with it thoroughly. Chop the rosemary needles and sprinkle on the leg. Brush with honey (it is a little difficult because honey and spices roll up, but it works with a little patience!). Place the leg in a large open roasting pan or in the drip pan, pour in approx. 1/2 l apple cider and place in the hot oven (2nd shelf from the bottom).
  3. After 30 minutes, reduce the temperature to 160 ° C and leave in the oven for about 75 minutes. From time to time ladle with gravy, pour in apple cider. Take the leg out of the oven, cover with aluminum (be careful - the crust!) And let it rest for about 10 minutes.
  4. In the meantime, loosen the roast with a little apple cider, degrease beforehand if necessary. Bring to the boil, stir in the sauce binding agent, season to taste (salt, pepper, ginger, possibly beet leaves).
  5. Tips: If you want, you can top off the sauce with cream.
  6. In Wales they use dry cider for this recipe, but dry cider works too!
  7. Delicious variation: the potatoes can be cooked right away with this dish. Cut the peeled potatoes into pieces of the same size and cook for about 10 minutes. Place the potatoes around the leg, pour on the cider, everything else as above. However, you should turn the potatoes when basting the leg so that they cook evenly.

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