To marinate the meat
Combine the oil with the honey, rosemary, salt and pepper, coat the meat in the marinade. Place the rosemary sprigs and lemon slices on top of the meat, secure with kitchen twine.
To roast the meat
Heat the clarified butter in a wide roasting tin in the lower half of an oven preheated to 220°C. Place the meat in the tin, brown for approx. 10 mins. Turn the oven down to 180°C. Combine the wine with the stock and honey, pour over the meat, roast for approx. 50 mins. until cooked. Spoon the cooking juices over the meat from time to time. Place the vine-ripened tomatoes alongside the meat, heat gently. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the tomatoes and cooking juices.