Servings: about 6–8 generous portions
Prep Time: ~20 minutes plus resting time
Cook Time: ~5 hours
Total Time: ~5 hours 20 minutes
Description
This dish transforms a large lamb shoulder into melt-in-your-mouth perfection through a luxurious, slow-roasting process. The meat becomes deeply infused with the warmth of garlic and the rich, aromatic tang of a honey-mustard coating, balanced with herbs and gentle seasoning. Slow roasting allows the natural collagen in the lamb to break down, resulting in fork-tender slices that are succulent throughout. The final honey-mustard glaze adds a glossy, slightly sweet crust that enhances both texture and taste. The roasted lamb pairs beautifully with simple sides like mashed potatoes, roasted seasonal vegetables, or a crisp green salad for an elegant yet comfortable meal.
Ingredients
For the Lamb & Marinade
- 4–5 pounds (about 1.8–2.3 kg) lamb shoulder, bone-in
- 8 garlic cloves, peeled and finely minced
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
(Optional herb focus — use a mortar and pestle or sharp knife to coarsely crush and combine seasonings if you want a deeper aromatic paste.)
Instructions
Step 1: Prepare the Lamb for Roasting
Begin by removing the lamb shoulder from the refrigerator and pat it dry thoroughly with paper towels. Patting it dry ensures the marinade adheres better and encourages a more flavorful outer crust during roasting.
Lay the lamb on a stable cutting board. If you like, gently score the fatty side of the shoulder with shallow diagonal cuts using a sharp knife — this helps the marinade penetrate more deeply into the meat.
Step 2: Make the Garlic Mustard Marinade
In a medium mixing bowl, combine the minced garlic, Dijon mustard, whole grain mustard, honey, olive oil, and chopped rosemary. Stir these together with a spoon or whisk until you have a smooth, uniform paste. The garlic should be evenly dispersed in the mustard and honey base.
Add several generous pinches of sea salt and black pepper to taste. These will season the lamb deeply and intensify as the meat slow-cooks.
Once the mixture is fully combined, use your hands or a spoon to rub the marinade all over every surface of the lamb shoulder. Pay special attention to getting the marinade into any crevices or scored cuts. The mustard and honey will cling beautifully to the lamb, creating a fragrant seasoning layer.
After coating, let the lamb rest at room temperature for about 30 minutes while you preheat the oven. This brief rest helps the meat relax and allows the marinade to start infusing.
Step 3: Set Up for Slow Roasting
Preheat your oven to 300°F (150°C). While it warms, position a large roasting pan in the center of your kitchen workspace.
Once the oven reaches temperature, place the marinated lamb shoulder into the roasting pan with the meatier side facing up. Carefully pour just a drizzle of extra olive oil around the base — this helps prevent sticking and encourages gentle browning.
Step 4: Slow Roast the Lamb
Slide the roasting pan into the oven and let the lamb cook low and slow. Over the next 4 to 5 hours, the connective tissues in the lamb break down gradually, transforming firm muscle into tender, succulent meat without drying out.
There’s no need to turn the lamb. Every hour or so, you may baste the shoulder with its own juices — this keeps the top moist and enhances the final caramelization.
Step 5: Glaze and Finish
When the lamb is tender enough that a fork slides easily into the meat (after about 4 hours), it’s time to add extra shine and sweetness.
Mix an additional tablespoon of honey (if you have extra) with a little more Dijon mustard in a small bowl. Brush this glaze all over the surface of the lamb. Return the lamb to the oven uncovered for an extra 20–30 minutes. During this final phase, the heat will encourage the glaze to set and develop a gently caramelized exterior while keeping the interior juicy.
Step 6: Rest Before Carving
Once the glaze has set and the lamb is deeply tender, remove the roasting pan from the oven. Tent the lamb loosely with foil and let it rest for about 15 minutes before you carve. Resting allows the juices to redistribute, ensuring each slice stays moist rather than running out onto the plate.
After resting, transfer the lamb shoulder to a large cutting board. Slice or shred the meat according to your preference. The slow-roasted lamb will be easy to carve and rich with a balance of savory, sweet, and aromatic flavors.
Step 7: Serve and Enjoy
Arrange the lamb on a warmed platter. Spoon over any accumulated pan juices or glaze left from roasting. Serve alongside your favorite sides — creamy mashed potatoes, roasted root vegetables, or a bright, tangy salad help balance the richness of the meat and make this dish a memorable centerpiece for any dinner.