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Hookery Cookery Home > Welsh Recipes >

Oen Cymreig Melog (Honeyed Welsh Lamb)


Honey basted Welsh Lamb, cooked with cider and herbs is the perfect main course for Easter Sunday lunch. Serve with the first early garden potatoes and fresh mint sauce

  • 3-4 lb. spring lamb (leg or shoulder)
  • 2 tablespoons rosemary
  • 1 teaspoon ginger
  • 8 oz honey
  • salt and pepper
  • 1/2 pint cider

    Cooking Instructions:
    1. Line an ovenproof dish with foil
    2. Prepare the joint by rubbing with salt, pepper and ginger
    3. Place joint in the dish and sprinkle half the rosemary over it
    4. Cover the top of the meat with honey and pour cider around it
    5. Begin cooking at 430F, Mark 7 allowing 25 minutes per pound and 20 minutes extra
    6. Reduce cooking temperature to 400F, Mark 6 after 30 minutes.
    7. Baste during cooking adding more cider if necessary

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000