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Honeyed Lamb

It is possible to adapt this for Pork and Chicken, but lamb is best suited.
In past times, the joint would have hung on a vertical turnspit in front of the fire, and the runoff used to baste the meat.
Even yummier!

Submitted by--

Captain Ovlov

ingredients

1 large shoulder (better than leg, but you can use leg) of Lamb - Welsh, of course
2 level tablespoons of rosemary
salt and freshly ground black pepper
1 Large dessert spoon of ground ginger
1 generous cup (about 8 oz.) thick honey
1/2 pint cider

Aluminium foil.

method

1. First, line the roasting tin with the foil, as the honey will make it very sticky.

2. Rub the lamb all over with salt, pepper and ginger, put into the roasting tin and sprinkle half the rosemary over it.

3. Coat the top skin with honey and pour in the cider around the joint.

4. Roast in a hot oven (400°F (240°C) for 1/2 hour then lower heat to 325°F (200‚°C) and cook for another 3/4 hour (pink) to 1.25 hours (well-done).

5. Fifteen minutes before it is ready baste with the pan juices and sprinkle over the remaining rosemary. (Add a little more cider if it appears too dry.)

6. Remove from oven and allow to rest for 10 - 15 minutes.

7. Meanwhile, skim off the fat (use a gravy separator, if you have one) and reduce the sauce in a saucepan on the hob.

8. Serve with new potatoes (Pembrokes!) or roast potatoes, the reduced cooking jus and any other seasonal vegetables.
{We like to blanch some fine beans, juliennes of carrot and baby sweetcorn in boiling, salted water for a minute, and then saute in a pan with beautiful Welsh butter. Yummy!}

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