Roast leg of Welsh lamb with ginger, honey, cider and rosemary

The naturally good flavour of Welsh lamb - with the addition of spice, herbs and a little sweetness. The honey, cider and rosemary are local Welsh flavours, while ginger has been enjoyed in Wales since it was brought back by the Crusaders.
Ingredients
1.5kg (3lb 3oz) leg of Welsh lamb
2.5cm (1in) piece of fresh root ginger
sprigs of fresh rosemary
25g (1oz) butter, melted
2 tablespoons honey
250ml (9fl oz) dry cider
salt and freshly ground black pepper
Serves 6
1. Peel the ginger and cut into slivers. Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary. Mix the butter and honey together and spread this over the lamb.
2. Put in a roasting tin, pour in half of the cider and cover loosely with foil. Roast in a moderately hot oven (190°C, 375°F, gas mark 5) allowing 25 minutes per pound.
3. When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
4. Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan. Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
5. A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
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