Slow Confit Lamb Shoulder

Here’s a detailed Slow Confit Lamb Shoulder with Roasted Garlic, Honey & Wholegrain Mustard recipe — perfect for a tender, flavorful centerpiece 🍖✨.

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🐑 Slow Confit Lamb Shoulder

Serves 4–6

Ingredients

Lamb & Marinade

• 1 whole lamb shoulder (4–5 lbs / 1.8–2.3 kg), bone-in

• 4–5 cloves garlic, minced

• 2 tbsp olive oil

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 tsp smoked paprika (optional)

Confit & Sauce

• 4–5 cloves garlic, whole, unpeeled

• 2 tbsp honey

• 2 tbsp wholegrain mustard

• ½ cup chicken or lamb stock

• 1 tbsp balsamic vinegar (optional, for extra depth)

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Equipment

• Ovenproof roasting pan with lid or Dutch oven

• Aluminum foil

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Step-by-Step Directions

1. Prepare the Lamb

1. Pat lamb shoulder dry with paper towels.

2. Mix minced garlic, olive oil, salt, pepper, rosemary, thyme, and paprika into a paste.

3. Rub this mixture all over the lamb, including under the skin where possible.

4. Cover and marinate in the refrigerator 2–4 hours (overnight is best for deep flavor).

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2. Preheat the Oven

• Preheat oven to 275°F (135°C).

• Low and slow roasting ensures meltingly tender meat.

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3. Roast the Lamb Shoulder

1. Place lamb in a roasting pan or Dutch oven.

2. Add whole garlic cloves around the lamb.

3. Cover tightly with lid or aluminum foil.

4. Roast 3.5–4 hours, or until meat is tender and almost falling off the bone.

   • Optional: halfway through, baste with pan juices for extra flavor.

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4. Prepare Honey-Mustard Glaze

1. In a small bowl, mix honey, wholegrain mustard, and balsamic vinegar (if using).

2. After slow roasting, remove lamb and increase oven temperature to 425°F (220°C).

3. Brush glaze generously over the lamb.

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5. Finish in the Oven

1. Roast uncovered for 15–20 minutes, until glaze caramelizes lightly.

2. Watch carefully to avoid burning the honey.

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6. Make the Pan Sauce (Optional)

1. Remove lamb and set aside to rest 10–15 minutes.

2. Pour pan juices into a small saucepan.

3. Add ½ cup stock and simmer 5–10 minutes, scraping up browned bits.

4. Adjust seasoning, and stir in any remaining honey-mustard glaze if desired.

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7. Serve

• Slice or pull lamb shoulder and arrange on a platter.

• Spoon pan sauce over the meat.

• Serve with roasted vegetables, creamy mashed potatoes, or a fresh green salad.

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⭐ Tips for Success

• Low and slow is key — the lamb should melt in your mouth.

• Resting the meat after roasting locks in juices.

• Use a Dutch oven or heavy roasting pan for even heat distribution.

• Whole roasted garlic softens and becomes sweet — perfect to squeeze over lamb or mashed potatoes.

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Variations

• Herb-crusted version: add chopped fresh rosemary, thyme, and parsley to glaze.

• Spicy twist: add a pinch of chili flakes to the honey-mustard glaze.

• Red wine pan sauce: replace stock with red wine for deeper flavor.

This method produces fall-apart tender lamb with a rich, sweet-savory glaze — perfect for special occasions or a comforting weekend dinner.