Ingredients :

• Lamb Shoulder — The ideal cut for slow roasting: well-marbled, it melts in its own juices without ever drying out. Boneless is more practical for serving and cooking evenly. If you can, visit your butcher — a quality shoulder really makes a difference for such a long cook.
• Honey — Ordinary liquid honey works great. But if you have thyme or rosemary honey on hand, use it — it pairs naturally with the herbs in the recipe. Avoid overpowering honeys like chestnut, which might dominate everything else.
• Dijon Mustard — It does two things at once: brings acidity to balance the honey, and helps the marinade stick to the meat like a coating. Whole grain mustard also works, for a slightly more rustic texture. No real substitution needed here.
• Garlic — 8 cloves seems like a lot. But after 3 hours in the oven, garlic loses all its aggression — it becomes sweet, almost candied, with a rounded flavor. Cloves inserted into the meat flavor it from the inside. That’s the real secret to the depth of flavor in this dish.