Summary

Ingredients

• 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

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Instructions

1. Preheat the oven to 230°C (450°F) with top and bottom heat.
2. Wash and pat dry the leg of lamb. Cut away the fat while keeping the skin on. In a small bowl, mix salt, pepper, and ginger together. Rub this mixture thoroughly all over the lamb. Chop the fresh rosemary and sprinkle over the lamb. Brush the honey over the lamb (work steadily—the honey and spices may shift but you can work them in). Place the lamb in a large open roasting pan. Pour approximately 500 ml apple cider around the lamb. Place on the 2nd shelf from the bottom of the preheated oven.
3. After 30 minutes, lower the oven temperature to 160°C (320°F). Roast for approximately 75 minutes more, basting the lamb with the pan liquid and adding more apple cider every 15–20 minutes. Remove from the oven and cover loosely with aluminum foil (be careful not to disturb the crust). Let rest for 10 minutes.
4. Skim excess fat from the roasting pan if needed. Add a splash of apple cider to deglaze the pan, scraping up the browned bits, then pour the liquid into a saucepan. Bring to a boil over medium-high heat. If using, stir in the sauce thickener. Season to taste with salt, pepper, ginger, and turnip tops if desired.
5. Optional: For potatoes, peel and cut them into equal-sized pieces. You can add them to the roasting pan with the lamb at the start of the 75-minute roasting phase at 160°C, placing them around the lamb. Pour some apple cider over them. Baste and turn the potatoes every 15–20 minutes along with the lamb so they cook evenly.