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    Cider Roasted Lamb

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    Cider Roasted Lamb


    • 2.3kg leg of lamb
    • Garlic
    • Rosemary
    • 1 lemon
    • 4tbsp honey
    • 725ml dry cider


    1. Preheat oven 10 200°C/gas mark 6.
    2. Make small incisions into a 2.3kg leg of lamb and insert slivers of garlic and some rosemary. Place in a roasting dish and rub with the juice of 1 lemon and 4 tablespoons honey. season, then pour 725ml dry cider around the joint and roast for 20 minutes.
    3. Turn the oven down to 150°C/gas mark 2 and cook for a further 2 hours 40 minutes. Turn the meat twice as it roasts.
    4. The lamb will be tender and well cooked. Transfer to a warm plate and skim off any excess fat from the pan juices. Set over a low heat, add more cider if necessary to deglaze the pan, strain and serve the juices with the joint.

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