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.