Weigh the lamb joint, then put it into a roasting tin and sprinkle with salt and pepper and the ground ginger. Pour over the honey (heated if it is very stiff), put the rosemary on top and pour round the cider.

Roast at 220°C (425°F) mark 7 for 30 minutes, then reduce the heat to 200°C (400°F) mark 6 and continue to roast until the lamb is tender, allowing 20 minutes per 450 g (1 lb).

Baste several times during the cooking, and if the top looks as if it is getting too dark - the honey is inclined to scorch - protect it with foil. If necessary, add a little more cider.

The cider and honey form the gravy and nothing more is needed. Skim off any excess fat.