Oen Cymreig Melog

Directions

Preheat oven to 450℉ (230℃).

Grease a raosting pan. Sprinkle the lamb with salt, pepper, ginger and rosemary.

Place it in the roasting pan.

Spoon ⅔ cup of honey over the top. Pour 1 cup of cider around the lamb in the pan.

Mix the remaining honey and cider in a small bowl. Use it to baste the meat frequently.

Place the roasting pan in the oven and reduce the heat to 400℉ (200℃).

Cook the meat to taste, using an oven thermometer. Rare meat will register 140 degrees, and take about 12 minutes for each pound.

Well-done meat will register 175 degrees and take about 18 minutes for each pound.

When meat is cooked as you like it, transfer it to a serving platter.

Pour the pan juices into a small pitcher and serve with the meat as a gravy.