Fall-Apart Confit Lamb Shoulder Glazed with Garlic, Honey & Wholegrain Mustard – A Modern Roast Worth Sharing

Introduction

This confit lamb shoulder is a showstopper. Slow-cooked until tender and falling off the bone, it’s finished with a sweet and tangy glaze of garlic, honey, and mustard that brings out the rich flavor of the lamb. Perfect for a family gathering or a special occasion, this recipe is as impressive as it is delicious.

Ingredients

1 bone-in lamb shoulder (about 4–5 lbs / 2–2.5 kg)

1/4 cup olive oil

6 cloves garlic, minced

2 tablespoons wholegrain mustard

2 tablespoons honey

1 tablespoon Dijon mustard

Salt and freshly ground black pepper, to taste

How to Make

Prepare the Lamb Shoulder: