Ingredients

• 3 tablespoons butter
• 2 kg leg of lamb
• salt and pepper
• 1 tablespoon cornstarch, for thickening
• 1/8 teaspoon ground ginger
• 300 ml dry cider
• 4 tablespoons clear honey
• 1 tablespoon rosemary

Instructions

1. Preheat crock pot on high.

2. Heat butter in large skillet and brown lamb on all sides.

3. Season with salt and pepper.

4. Transfer to crock pot.

5. Stir the cornstarch and ginger into the butter mixing well.

6. Add cider and honey and bring to the boil, stirring continuously.

7. Pour the mixture over the lamb.

8. Sprinkle with rosemary.

9. Cook on HIGH for 5-7 hours or until cooked through depending on your crock pot.

10. Baste once or twice during cooking.