Pat the lamb shoulder dry and season generously with salt and pepper.
Sear the Meat:
Heat the olive oil in a large oven-safe pan over medium-high heat. Brown the lamb on all sides to lock in the flavors, about 4–5 minutes per side.
Prepare the Glaze:
In a small bowl, mix the minced garlic, wholegrain mustard, honey, and Dijon mustard until well combined.
Slow-Roast the Lamb:
Preheat your oven to 300°F (150°C). Rub the glaze all over the seared lamb shoulder. Cover the pan tightly with foil or a lid and roast for 4–5 hours, or until the meat is tender and pulls apart easily.
Finish and Serve:
Remove the foil, increase the oven temperature to 425°F (220°C), and roast for another 15–20 minutes to caramelize the glaze. Let the lamb rest for 15 minutes before serving.
Serving and Storage Tips
