Celebrating 5 generations of Farmers & Butchers


Lamb Honey

Serves - 4
Time to prepare - 5 minutes
Time to cook - 60 minutes

  • 1.5-1.8kg Cubed Lamb, leg or shoulder
  • 300ml Cider
  • 225g honey
  • 2 tbsp Rosemary
  • 1 tsp Ginger
  • Salt and Pepper

Pre-heat oven to 200C.
Seal the lamb in a frying pan.
Line an ovenproof dish with foil and then toss the lamb with salt, pepper and ginger. Place the lamb in the dish and sprinkle with rosemary.
Cover the lamb with the honey and pour cider around it.
Cook for 50 minutes.
After 30 minutes reduce the temperature to 180C
Baste during cooking adding more cider if necessary.

Serve with new potatoes and seasonal vegetables

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