Allow the meat to come to room temperature.
Pre heat oven to 230ºC/450ºF/Gas 8.
Rub the meat all over with the garlic clove.
Place the joint in a non-metallic roasting dish and season well with salt and pepper.
Mix the honey with 330 ml of the cider, and pour over the joint.
Sprinkle the mint and thyme over the joint, cover loosely with foil and place in the oven for 30 minutes.
Remove the foil and baste with the remaining cider.
Cover with the foil again, reduce the oven to 180ºC/ 360ºF/Gas 4 and cook for a further 30 minutes, then remove the foil again and cook for a final 30 – 45 minutes to allow the meat to brown.
To test the joint is cooked, prick the thickest part with a knife – the juices should run clear.
Remove from oven and rest in a warm place for 20 minutes before carving.
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