Method
1. Pre-heat oven to 200°C: 400°F: Gas 6.
2. Make small incisions in the leg of lamb and insert slivers of garlic and sprigs of rosemary.
Place in a roasting dish and rub with the juice of lemon and honey.
3. Season, then pour cider over and around the joint and roast for 20 minutes.
4. Reduce oven to 160°C: 300°F: Gas 2, continue roasting for 2 hours 40 minutes, basting occasionally.
5. Turn the meat twice during roasting.
6. Transfer the lamb to a warm plate and allow to rest for 5-10 minutes before carving.
