This slow-cooked lamb shoulder is a generous and comforting dish, ideal for a family meal or a special occasion. Thanks to gentle, prolonged cooking, the meat becomes so tender it practically falls off the bone. The combination of rosemary, garlic, and honey creates a balanced flavor that is both aromatic and subtly sweet.

Ingredients

• 1 whole shoulder of lamb with bone (approximately 1.8 to 2.2 kg)
• 5 to 6 cloves of garlic, peeled and pressed
• 3 to 4 sprigs of fresh rosemary
• 4 tablespoons of liquid honey (ideally thyme or acacia honey)
• 3 tablespoons of olive oil
• 1 tbsp of wholegrain mustard (optional but recommended)
• Salt and freshly ground black pepper
• 150 ml of water or stock (for the bottom of the dish)

Preparing the icing

In a small bowl, mix thoroughly:

• honey,
• olive oil,
• mustard,
• pressed garlic,
• finely chopped rosemary leaves (reserve a few whole sprigs for cooking),
• salt and pepper.

The icing should be smooth, slightly thick, and well-flavored.