Honey-glazed slow lamb shoulder
A lamb shoulder slow-cooked low and slow, then brushed with raw honey for the final blast. The honey caramelises into a thin sweet crust over the rendered fat.
- Variant
- animal based
- Prep
- 10 min
- Cook
- 260 min
- Serves
- 5
Ingredients
- 011 lamb shoulder, bone-in, 2-2.5 kg
- 023 tbsp salt
- 033 tbsp raw honey
- 04200 ml water
Method
Preheat the oven to 160C. Salt the lamb very heavily on all surfaces, including the fat cap.
Place the shoulder fat-side-up in a heavy roasting pan. Add the water around the base. Cover with two layers of foil.
Roast covered for 3 hours.
Remove the foil. Brush the fat cap and exposed surfaces with the raw honey. Use about half the honey.
Raise the oven to 200C. Roast uncovered for 30 minutes.
Brush again with the remaining honey. Continue roasting for 15-20 more minutes. The honey will be visibly caramelised and the surface deeply browned — almost mahogany.
Rest 15 minutes before pulling apart. The bone should slide out cleanly.
Strain the pan juices into a jar — they will be a mix of rendered fat and lightly caramelised honey, excellent over future meals.