What you need:

3 1b rolled loin/shoulder lamb

Sprig rosemary

2 cloves garlic

Half pint dry cider

Salt and ground black pepper

Juice of _ lemon

Remove the skin from the lamb and make small incisions in the fat.

In the side of the lamb cut small holes and insert small slivers of garlic and rosemary.

Rub over the lamb with the lemon juice. Season with salt and pepper.

Place in a roasting tin and roast in a pre-heated oven at 200c/400f/gas 6 for 30 minutes.

Lift out and pour away any excess fat from the tin.

Pour the cider (preferably heated) over the lamb.

Reduce the oven to 180c/350f/gas 4 and roast for another 30-40 minutes.

Baste regularly with the cider and juices in the tin.

When the lamb is ready, remove it, cover in foil, and place in a warm place for about 15 mins.

Skim the tin juices of any excess fat and heat up to concentrate the flavour. Keep warm and serve with sliced lamb.