Honey-Glazed Slow-Roasted Lamb Shoulder with Rosemary and Garlic

Preheat Oven:
Preheat your oven to 325°F (160°C).

Prepare the Lamb:
Pat the lamb shoulder dry with paper towels. Score the fat in a crisscross pattern. Rub the lamb all over with olive oil, then season generously with salt and pepper.

Add Garlic and Rosemary:
Mix the minced garlic and chopped rosemary, then rub the mixture evenly over the lamb shoulder.

Roast the Lamb:
Place the lamb in a roasting pan. Pour stock around the lamb if using to keep it moist during roasting. Cover loosely with foil.

Slow Roast:
Roast the lamb in the oven for about 3 to 4 hours, basting occasionally with pan juices, until the meat is tender and easily pulls apart with a fork.

Apply Honey Glaze:
In the last 30 minutes of roasting, remove the foil and brush the lamb with honey. Return to the oven uncovered to allow the glaze to caramelize and develop a golden crust.

Rest and Serve:
Remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with your favorite sides.

Serving and Storage Tips: