Plas Glansevin Lamb

READY IN: 1hr 40mins
Recipe by Angela Sara

This is a recipe from an old Sunday Observer newspaper on Welsh recipes.

Top Review by Jewelies

This is a great family recipe. My girls really enjoyed it. I used powdered ginger and cooked it slightly longer. Once cooked I drained the pan juices into a wide jug and placed in the freezer for about 1/2 hour so all the lamb fat rose to the top. I then scooped all the fat off and boiled the juices on the stove top to reduce to a fabulous gravy. Thanks for sharing, I will make this again for sure.

Ingredients Nutrition


  1. Preheat the oven to Gas 3/160C/325F degrees.
  2. Rub the lamb all over with the salt, pepper and the ginger.
  3. Spread the honey over it, and put into a deep pan.
  4. Scatter rosemary evenly over it.
  5. Pour in enough cider to come about 2 inch up the pan.
  6. Put in the oven for 1 1/2 hours basting occasionally.
  7. Test it and give it another 30 mins if not tender.
  8. Although the lamb will be pinkish by this method it won't be rare.
  9. Transfer to a hot dish and let it rest for 15 minutes before carving.
  10. Strain the juice into a shallow pan and reduce by boiling to make a dark well flavoured sauce.

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