Welsh Lamb

1.35-1.8kg (3-4lb) lamb (leg or shoulder)
300ml (½ pint) Cider
225g (8oz) Honey
2 tbsp Rosemary
1 tsp Ginger
Salt and Pepper

Pre-heat oven to 230°C: 450°F: Gas 8
Line an ovenproof dish with foil
Rub the lamb with salt, pepper and ginger
Place lamb joint in the dish and sprinkle with rosemary.
Cover the lamb with honey and pour cider around it.
Cook for 25 minutes per pound and 20 minutes extra
After 30 minutes reduce the temperature to 200°C; 400°F: Gas 6
Baste during cooking adding more cider if necessary

I've tried it (with New Zealand lamb) and it's dead easy to make and very good.