Honeyed Welsh Lamb

Although I am a fan of keeping meat simple I will sometimes push the boat out and add a few ingredients. This takes little time to prepare but just adds a twist to the flavour. Originally a Welsh dish, it tasted just as good with our locally produced lamb. Either leg or shoulder of lamb can be used, but my preference is shoulder.


3-4lb (1.35-1.8kg) shoulder of leg of spring lamb ½ pint (300ml) cider
1 teaspoon ground ginger 2 tablespoons fresh rosemary, chopped
Salt and pepper 8oz (225g) honey (preferably local)


  1. Preheat oven to 230°C/450°F/Gas Mark 8.
  2. Line an overproof dish with foil.
  3. Rub the lamb with salt, pepper and ginger.
  4. Place the lamb in the dish and sprinkle with the chopped rosemary.
  5. Cover the lamb with honey and pour the cider around it.
  6. Cook for 25 minutes per pound and 20 minutes extra.
  7. After 30 minutes of cooking, reduce the oven temperature to
    200°C/400°F/Gas Mark 6.
  8. Baste the lamb during cooking adding more cider if necessary.
  9. Serve with salad or new potatoes and fresh local vegetables.


Lamb meat - shoulder