3 lb Loin of lamb, boned

      2    Cloves garlic

           Sea salt and pepper
      2 c  Cider (preferably hard)

      2    Cooking apples

           Juice of 1 lemon
      1 ts Sugar

      1 ts Ground ginger

  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 400 F.  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 the 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.