Honeyed Welsh Lamb(welsh)

I mean a struggle within the heart between the old nature and the new, the flesh and the spirit, which are to be found together in every believer (Gal. 5:17). A deep sense of that struggle, and a vast amount of mental discomfort from it, are no proof that a man is not sanctified. No, rather, I believe they are healthy symptoms of our condition, and prove that we are not dead, but alive, A true Christian is one who has not only peace of conscience, but war within. He may be known by his warfare as well as by his peace.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Welsh	Lamb, Meats	8	Servings

INGREDIENTS

4	lb	Welsh spring lamb
		leg or shoulder
2	T	Rosemary
1	t	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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