Leg of Welsh Lamb with Honey, Cider and Rosemary

2. Cook the lamb towards the centre of the oven, allowing 55 minutes per 1 kilo, plus 35 minutes. Remove the foil three-quarters of the way through and continue roasting the lamb, basting frequently with juices from the tin.

3. Lift the joint out of the tin and keep warm. Strain the juices from the tin, removing any excess fat, then pour the remaining cider into the tin to ‘deglaze’ it, stirring as you do so.

4. Bring the cider to the boil in the tin, then return the cooking juices. If you like, thicken it with a little arrowroot, allowing 1 tsp arrowroot for each 300ml liquid. Mix the arrowroot with a little cold water and stir in carefully, then simmer for 1-2 minutes to create a smooth sauce. Season to taste.

5. Carve the lamb and serve with the sauce and a mixed mash of carrots, parsnips, turnips and potatoes.