Lamb with ginger and rosemary

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Ingredients

Serves 6 to 8

• 4 ½ lbs (2 kgs) lamb shoulder
  
• 2 tsp fresh, grated ginger
  
• 1 cup acacia honey
  
• 1 ½ cups apple cider vinegar
  
• rosemary, salt, pepper

Preparation

• Coat the lamb by rubbing it with the ginger, rosemary, and salt
  
• Brown the lamb for a few minutes over high heat
  
• Place the lamb in a previously oiled roasting pan
  
• Baste the lamb with the acacia honey mixed with 2/3 of the vinegar (1 cup)
  
• Place the roasting pan in an oven preheated to 300°F (150°C)
  
• Allow to cook according to your personal tastes (more or less 1 hr 30 min depending on the desired amount of cooking), making sure to baste regularly with the juices from the roasting pan
  
• Serve in slices covered with the juices from the roasting pan

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