Stir honey, spices and mustard to a paste. Brush the meat with it, put the remaining paste aside.
Spread clarified butter and diced onion evenly in a roasting pan, place meat on top. Roast in a 250 °C stove for 10 minutes, in between pouring the butter once.
Cook the meat at 200 °C for half an hour, pouring cider from time to time.
In the meantime, cut apples into eighths, remove core. Roast them briefly in the hot butter until they are soft.
Remove meat from roasting pan, strain sauce and pour back into roasting pan. Add remaining paste and briefly lightly bubble the sauce.
Slice meat, baste with sauce and arrange apple pieces next to it.
Tip: Stock up on high-quality spices – it pays off!
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