Traditional Welsh Recipes

Oen Cymreig â Mêl (Honeyed Welsh Lamb).

A leg of Welsh lamb, coated with honey, roasted and served with a cider and honey gravy.

Set oven to 400°F or Mark 6 . Place the leg of lamb on kitchen foil in a roasting tin. Brush with 4 tablespoons of warm honey and season with salt and pepper. Place the sprig of rosemary on top of the joint. Draw up the foil to form a tent and roast for 15 minutes. Lower the heat to 350°F or Mark 4 and continue roasting for 1½ hours until the juice just runs pink or longer if preferred well-done. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time. Remove the lamb from the oven and keep warm. Pour off the fat from the pan and make the gravy from the meat residue, adding ½ pint of cider and 2 tablespoons of honey. Reduce to two-thirds volume by boiling. Serve with roast potatoes and green vegetables.