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Cider and Honey Baked Spring Lamb

I think there's something rather lovely about a new season piece of lamb, slowly cooked with a few ingredients, allowing the lamb to shine

This recipe is about as simple as you can get to be honest, this isn't my recipe, I have always been a huge fan of Mr Keith Floyd, absolutely wonderful to watch, totally and utterly passionate about everything he did, this was a recipe he did many many years ago, So this is my nod to him, Sadly missed, but by crikey, what a legend

This recipe will serve 6 people

Prep time 30 minutes

Cooking time 2 hours

Shopping list

2kg of lamb shoulder, bone in

250ml of thick honey

300ml of dry cider

2 teaspoon of ground ginger

A bunch of fresh rosemary

salt and pepper


1. Pre heat the oven to 200c

2. Line a roasting tray with tin foil, and place the lamb into the tray

3. Mix the ground ginger with plenty of salt and pepper, and rub this mix well into the lamb

4. Roughly chop the rosemary and sprinkle this over the lamb

5. Pour the honey over the lamb and pour the cider around

6. Place the tray into the oven and cook for 30 minutes

7. Now lower the heat to 150c and continue to cook for 1 hour

8. Remove the lamb from the oven and baste with the juices, if it appears dry add more cider

9. Add more chopped rosemary, Return the lamb to the oven for a further 15 minutes

10. Remove the lamb from the oven, transfer to a warm plate and allow to rest for 10-15 minutes

11. Pour off any excess fat from the tray and reduce the sauce on the stove, you can add more cider or a little water if required

12. Carve the lamb onto warm plates and spoon some of the sauce over and serve

This is fantastically simple, but absolutely delicious

You can serve with new potatoes and greens for a wonderful meal

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