| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Welsh | Lamb, Meats | 8 | Servings |
INGREDIENTS
| 4 | lb | Welsh spring lamb |
| (leg or shoulder) | ||
| 2 | tb | Rosemary |
| 1 | ts | Ginger |
| 8 | oz | Welsh honey |
| Salt and pepper | ||
| 1/2 pt cider |
INSTRUCTIONS
OEN CYMREIG MELOG Line an ovenproof dish with foil. Wash and rub the joint with salt, pepper and ginger. Place in the dish and sprinkle half the rosemary over it. Cover the top of the meat with honey and pour the cider around it. Cook in a hot oven ailowing 20-25 minutes per Ib. and 20 minutes over. Begin at 425-450/F, Mark 7 or 8, and reduce to 400/F. or Mark 6 after 30 minutes. Baste during cooking and add more cider if necessary.
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