Wales is famous for its lamb which has now attained Protected Geographical Indication (PGI) from the European Commission. The early spring lamb is very sweet and makes a traditional roast for both St David's day and Easter.
- 2 kg leg of lamb
- Salt, pepper
- Level teaspoon of ginger
- Large tablespoon of honey
- Bottle of dry cider
Rub the lamb all over with salt, pepper and the ginger. Spread the honey over it and sprinkle with 2 level tablespoons of chopped rosemary. Place the joint in a deep close fitting pan and pour the cider to come about 5 cm up the pan.
Roast the lamb for 1.5 to 2 hours in an oven pre-heated to 160°, basting occasionally.Â Transfer the lamb to a hot dish and let it rest for 15 minutes before carving. Strain the juice into a wide shallow pan and reduce by boiling to make well-flavoured gravy. Serve with boiled potatoes and tender seasonal vegetables â€“ peas, beans or carrots.