Ingredients

• 2 cups cider (preferably hard)
• 2 cooking apples
• Juice of 1 lemon
• 1 teaspoon sugar
• 1 teaspoon ground ginger

Directions

• Directions
• First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft then set aside to cool. Preheat the oven for 400F.
• Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine.
• Peel the garlic and cut it into slivers, then pierce the joint all over with a point of a sharp knife and slip the slivers of garlic into the pockets formed.
• Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb.
• Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently.
• When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly and serve with the sliced lamb.