Categories: Lamb, Ethnic 
      Yield: 6 servings 
  
      4 lb Leg of lamb                         1 c  Light honey 
      2 tb Rosemary                        1 1/2 c  Apple cider 
      2 ts Ground ginger                            Salt and pepper 
  
      Preheat oven to 450 degrees F.  Grease a raosting pan.  Sprinkle the 
  lamb with salt, pepper, ginger and rosemary.  Place it in the roasting pan. 
  Spoon 2/3 cup of honey over teh top.  Pour 1 cup of cider around the lamb 
  in the pan.  Mix the remaining honey and cider in a small bowl. Use it to 
  baste the meat frequently. 
   
      Place the roasting pan in the oven and reduce the heat to 400 degrees 
  F.  Cook the meat to taste, using an oven thermometer.  Rare meat will 
  register 140 degrees, and take about 12 minutes for each pound. Well-done 
  meat will register 175 degrees and take about 18 minutes for each pound. 
  When meat is cooked as you like it,  transfer it to a serving platter. Pour 
  the pan juices into a small pitcher and serve with the meat as a gravy.