Honey Ginger Lamb

I boned shoulder of lamb, trimmed of tat and
175 g/6 oz warmed honey
2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 teaspoon ground cloves
1 teaspoon ground ginger
stock or vegetable water for gravy

Weigh the meat to calculate the required cooking time. Lamb should be roasted for 25 minutes per 450 g/l lb, plus 25 minutes extra. Roast the meat in a preheated llot oven (220 °C/425 °F, Gas Mark 7) for the first 20 minutes.

Meanwhile, mix the warmed honey, lemon juice, soy sauce, cloves and ginger, then baste the meat with the mixture. Turn the oven down to moderate (180 °C/350 °F, Gas Mark 4) and roast the meat for die remaining required time, basting and turning it frequently. Place the meat on a serving dish. Skim the pan juices and add stock or vegetable water to make a gravy.

SERVES 4 to 6