Slow-Roasted Lamb Shoulder With Garlic, Honey & Wholegrain Mustard Glaze

This Slow-Roasted Lamb Shoulder with Garlic, Honey & Wholegrain Mustard Glaze is one of those showstopping dishes that fills my kitchen with incredible aroma and always delivers tender, fall-off-the-bone meat. The sweet and tangy glaze caramelizes beautifully in the oven while the lamb slowly roasts to juicy perfection. It’s a dish I love making when I want to impress—or just treat myself to something deeply satisfying.

Why You’ll Love This Recipe

I love how this lamb shoulder practically cooks itself. The marinade is simple to throw together, but it infuses the meat with so much flavor. Slow roasting breaks down the connective tissue, leaving me with rich, melt-in-your-mouth meat every time. The glaze creates a gorgeous crust that’s sweet, savory, and herby with just a little tang. Whether I’m cooking for a holiday, dinner party, or Sunday meal, this lamb always stands out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (4–5 lb) bone-in lamb shoulder
6 cloves garlic, minced
3 tablespoons wholegrain mustard
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 teaspoon smoked paprika
1 tablespoon sea salt
1 teaspoon black pepper
1/4 cup olive oil

Directions

Preheat and Prepare
I preheat the oven to 325°F (160°C). Then I pat the lamb shoulder dry with paper towels and place it in a large roasting pan or baking dish.

Make the Glaze
In a bowl, I whisk together the garlic, wholegrain mustard, Dijon mustard, honey, vinegar, rosemary, thyme, paprika, salt, pepper, and olive oil until well combined.

Marinate the Lamb
I rub the glaze all over the lamb, making sure to get into every nook and cranny. If I have time, I like to let it marinate for a couple of hours or overnight in the fridge to let the flavors soak in.

Roast Low and Slow
I cover the roasting pan tightly with foil and roast the lamb for 4 to 4.5 hours, depending on size. During this time, the meat slowly becomes tender and flavorful.

Finish and Caramelize
After the long roast, I remove the foil and increase the oven temperature to 425°F (220°C). I roast for another 20–25 minutes, basting occasionally, until the glaze is caramelized and the edges are beautifully browned.

Rest and Serve
I take the lamb out of the oven and let it rest for at least 15 minutes before shredding or slicing. This keeps it juicy and gives the flavors time to settle.

Servings And Timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 4.5–5 hours
Rest time: 15 minutes
Total time: around 5.5 hours

Variations

Sometimes I add a splash of red wine to the roasting pan for extra depth. I’ve also used brown sugar instead of honey when I’m out, and it still gives a great caramelized glaze. For an earthier note, I occasionally add a pinch of cumin or ground coriander to the glaze.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the lamb with foil and warm it in a 325°F oven until heated through. It also freezes well—I portion the meat into freezer bags and reheat it gently for future meals.

FAQs

Can I Use Boneless Lamb Shoulder?

Yes, I’ve used boneless lamb shoulder before. It cooks a little faster—usually around 3.5 to 4 hours total. I still roast it covered, then uncover for the final caramelization.

What Should I Serve With This Dish?

I love pairing it with roasted potatoes, garlic mashed cauliflower, or a fresh herb couscous. A simple Greek salad or lemony green beans also works well.

Can I Make This Ahead Of Time?

Absolutely. I’ve roasted it the day before, then reheated it covered in the oven the next day. The flavor actually deepens after sitting overnight.

How Do I Know When The Lamb Is Done?

The meat should be very tender and easily pull away from the bone. I use a fork to test—if it shreds easily, it’s ready.

Can I Cook This In A Slow Cooker?

Yes. I rub the lamb with the glaze and cook it on low for 8 hours in the slow cooker. Then I transfer it to the oven under the broiler or a high heat setting for 10–15 minutes to caramelize the glaze.

Conclusion

Slow-Roasted Lamb Shoulder with Garlic, Honey & Wholegrain Mustard Glaze is a dish that never fails to impress. The meat is tender, the glaze is packed with bold, balanced flavor, and the whole process is surprisingly hands-off. Whether I’m hosting guests or just craving a slow-cooked meal full of comfort and depth, this lamb shoulder is always a standout.