Salt and pepper Preheat oven to 230ºC . Grease a raosting pan. Sprinkle the lamb with salt, pepper, ginger and rosemary. Place it in the roasting pan. Spoon two third 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 200ºC . Cook the meat to taste, using an oven thermometer. Rare meat will register 140 degrees, and take about dozen 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.