Cider Roasted Lamb 4 1/2-5 lb Leg of Lamb Garlic Rosemary juice of 1 Lemon 4 tbls Honey 4 cups dry Cider Preheat oven to 400�F/ Make small incisions into a 4 1/2 lb leg of lamb and insert slivers of garlic and some rosemary. Place in a roasting dish and rub with the juice of 1 lemon and 4 tablespoons honey. Season, then pour 4 cups dry cider over and around the joint and roast for 20 minutes. Turn the oven down to 300�F/ and cook for a further 2 hours 40 minutes. Turn the meat twice as it roasts. The lamb will be tender and well cooked. Transfer to a warm plate and skim off any excess fat from the pan juices. Set over a low heat, add more cider if necessary to deglaze the pan, strain and serve the juices with the joint. Back To Recipe Index. Back To My Main Page.