For glaze: In a heavy medium saucepan, bring cider to boiling; reduce heat. Simmer, uncovered, until cider measures 1/2 cup, about 1 hour (watch carefully near the end of cooking time as mixture may begin to foam.)

Preheat oven to 325 degree F Trim fat from meat. Place meat on a rack in a shallow roasting pan*. Insert an oven-going meat thermometer. The thermometer should not tough bone. Brush half of the cider glaze on the surface of the meat.

Roast, uncovered, in a 325 degree F oven. For medium rare, roast for 3/4 to 1 hour or until meat thermometer registers 140 degree F. Brush meat with remaining glaze about halfway thorough roasting (if glaze thickens too much, warm gently in a small saucepan or in the microwave). Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degree F. (For medium, roast 1 to 1-1/2 hours or until meat thermometer registers 155 degree F. Cover; let stand for 15 minutes. The temperature of the meat after standing should be 160 degree F.)

Pour pan juices (which will include the cider glaze) into a container**. Skim fat from top and serve cider juices with the lamb. Makes 6 servings.

Remove core and seeds through top but not through bottom of 6 medium cooking apples, such as Rome Beauty, Granny Smith, or Jonathan. Peel a strip from the top of each. Place apples in a 2-quart baking dish. Equally divide 1/4 butter among apples. Place butter into centers of apples. Pour 1/3 cup apple cider, apple juice or water into baking dish. Roast apples, uncovered, in a 325 degree F oven for 45 to 55 minutes or until the apples are tender, basting occasionally. Serve warm with lamb. Makes 6 servings.

For easier cleanup, line roasting pan with foil.

The amount of juices will vary with the lamb used- you may not have a lot to pass.