Slow-Cooked Lamb Shoulder Confit with Sweet Garlic, Honey & Wholegrain Mustard Glaze

Slow-Cooked Lamb Shoulder Confit with Sweet Garlic, Honey & Wholegrain Mustard Glaze isn’t just a recipe, it’s a story simmered low and slow. Hi there!

My name’s Maggie Rae Donovan, and I’m a 42-year-old home cook living just outside of Asheville, North Carolina. I’m not a classically trained chef. I never went to culinary school, and you won’t catch me quoting the greats from glossy cookbooks. But I’ve spent the last 25 years stirring, sizzling, baking, burning (yes, sometimes), and falling madly in love with food in my own little kitchen.

My cooking journey started like most Southern stories do, in my grandmother’s kitchen, where butter was measured with your heart and stories were passed down with every pot of collard greens. I remember being six years old, standing on a chair, watching her fold biscuit dough like it was some kind of magic trick. It stuck with me. Not just the biscuits, but the comfort, the warmth, the way food made people sit down and stay awhile.

Life took its turns. I became a nurse, raised two beautiful daughters, and moved more times than I can count. But one thing remained steady. I always cooked. When money was tight, I got creative. When we were celebrating, I went all out. I found joy in the daily act of feeding people, whether it was a pot of chili on a rainy Sunday or a full Thanksgiving spread with every dish made from scratch.

Some of my best recipes came out of “oops” moments. Adding too much lemon to a cream sauce turned into a bright new favorite. Forgetting to buy breadcrumbs once led me to crush up pretzels instead. My family still asks for “the crunchy chicken.” That’s the magic of home cooking. It’s forgiving. It invites play. It reminds us that perfection is never the point. Connection is.

Now, I spend a lot of time sharing what I’ve learned, on my blog, at local potlucks, and sometimes just by slipping a warm loaf of banana bread onto a neighbor’s porch. I love teaching other home cooks that you don’t need fancy tools or expensive ingredients to make something beautiful. What matters most is showing up, with a little time, a little heart, and maybe a little butter.

If you’re ever in my neck of the woods, don’t be surprised if you smell something simmering. The door’s always open, and I’ll probably ask you to taste-test whatever’s on the stove.

Because to me, cooking isn’t just about food. It’s about home.

And today, I want to share a dish that feels exactly like that — slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze. This recipe is rich, tender, and melts in your mouth with every bite. We’ll talk about the best way to prepare it, common mistakes to avoid, and how to finish it off with that crispy, golden skin that makes everyone swoon.

Don’t miss our Fall-Off-The-Bone Lamb Shanks in Red Wine Reduction if you’re looking for a rich, comforting alternative for Sunday dinners.À

Understanding the Art of Slow-Cooked Lamb Shoulder Confit

What Is a Lamb Shoulder Confit?

Confit is a traditional French cooking method where meat is slowly cooked in its own fat at a low temperature until it becomes irresistibly tender. While the method is centuries old, it lends itself beautifully to lamb shoulder, one of the most flavorful but often underappreciated cuts. The long, slow cooking process allows the collagen in the meat to break down, making it fork-tender and intensely savory.

Lamb shoulder confit is not your average roast. It’s elevated, but still accessible — especially when paired with the rustic sweetness of garlic, the caramel depth of honey, and the zing of wholegrain mustard. This combination of flavors makes for a balanced glaze that clings to the crispy crust, enriching every bite.

Why Choose Shoulder Over Other Cuts?

Lamb shoulder is packed with connective tissue and marbling, which, while not ideal for quick cooking, becomes an advantage in a slow-cook recipe. When given time and love, it turns into buttery soft meat that shreds effortlessly.

It’s also more affordable than prime cuts like the rack or leg. You get big flavor without the premium price tag — which is perfect when you’re cooking for a family or hosting a laid-back gathering.

The Science Behind Slow Cooking Meat

When lamb is cooked low and slow, enzymes have the chance to break down tough muscle fibers. The internal temperature climbs gently, allowing the meat’s natural juices to stay intact rather than being shocked out by high heat.

This technique doesn’t just make the meat soft — it enhances flavor, too. Each hour in the oven adds complexity, turning a simple piece of meat into a show-stopper.

Looking for inspiration? Try Fragrant Slow Cooked Beef Curry with Coconut Naan for another slow-cooked delight full of deep flavors and satisfying texture.

Selecting and Preparing the Perfect Lamb Shoulder

Choosing the Right Cut of Lamb Shoulder

Not all lamb shoulders are created equal. When making slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze, the cut you start with sets the stage for everything that follows. You’ll want a bone-in lamb shoulder for maximum flavor. The bone helps distribute heat more evenly during the long cook, and the connective tissue surrounding it melts into rich, gelatinous goodness.

Aim for a shoulder weighing between 3.5 to 5 pounds. That’s the sweet spot — enough meat to stay juicy, but not so thick that it requires excessive time in the oven. Choose a shoulder with a good amount of marbling and a nice fat cap, which bastes the meat naturally during cooking.

When shopping, talk to your butcher. Ask for lamb that’s pasture-raised if possible, ideally from a trusted local farm. It will have better texture and a richer, less “gamey” flavor.

Check out Tender Red Wine–Braised Lamb Shanks with Rosemary & Root Vegetables to explore another show-stopping lamb dish built on choosing the right cut.

Prepping Lamb Shoulder for Confit Perfection

Proper prep is key. You don’t want to just throw the shoulder in the pot and hope for the best. Here’s how to start strong:

Step 1: Dry Brining for Flavor and Texture
Pat the lamb dry with paper towels, then rub it down with a generous mix of kosher salt, cracked black pepper, and finely chopped fresh rosemary. Cover loosely with plastic wrap and refrigerate it for at least 12 hours, preferably overnight. This helps season the meat all the way through and starts breaking down the muscle fibers, giving you that ultra-tender texture.

Step 2: Garlic & Mustard Marinade
Combine smashed sweet garlic cloves, a few tablespoons of wholegrain mustard, raw honey, olive oil, lemon zest, and fresh thyme. Massage it into the lamb after brining. This blend forms the foundation of the flavor that will deepen as it slow-cooks.

Step 3: Bring to Room Temp
Before cooking, let the lamb sit out for about an hour. Starting with cold meat straight from the fridge will mess with your cook time and leave the center underdone while the edges dry out.

Step 4: Prepare Your Confit Fat
Classic confit uses duck fat, but for this dish, you can use a mix of olive oil and beef tallow if you’re going rustic. You need enough fat to mostly submerge the lamb shoulder. Warm it gently with bay leaves, more smashed garlic, and peppercorns to infuse it with subtle aromatics.

Discover great ideas like Creamy Garlic Parmesan Tortellini with Chicken and Broccoli to see how the power of garlic can transform any savory dish.

Optional But Recommended: Scoring the Fat

Take a sharp knife and lightly score the fat cap in a crosshatch pattern. Be careful not to cut into the meat. This helps the glaze soak into the meat later and makes the final crisping step even more satisfying.

Mistakes to Avoid When Prepping

• Skipping the brine: Leads to bland meat and poor texture.
• Not drying the lamb before marinating: Moisture on the surface will steam the meat instead of letting it brown.
• Using too little fat for the confit: The meat needs to be mostly submerged for even cooking.

By taking the time to prep thoughtfully, you’re setting yourself up for success. A slow-cooked lamb shoulder confit isn’t complicated, but it does reward patience, detail, and good ingredients.

Looking for inspiration? Try Mouthwatering Tuna Melt Patties – The Ultimate Comfort Food for another easy-to-prep but deeply flavorful family favorite.

The Low and Slow Cooking Method That Guarantees Tender Lamb

Why “Low and Slow” Is Essential for Lamb Shoulder

Lamb shoulder is rich in connective tissue, which can make it tough if cooked too quickly or at high heat. But with a low-and-slow approach, the collagen gently melts into gelatin over time, transforming the meat into tender, juicy perfection. This isn’t a dish to rush — and honestly, that’s the beauty of it.

For slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze, slow cooking in fat locks in moisture and enhances flavor in a way roasting never could. The lamb becomes so tender you can pull it apart with a spoon. You’re not just cooking meat. You’re transforming it.

This method also allows the garlic, mustard, and honey flavors to infuse deep into the lamb, layer by layer.

Don’t miss our Rich Creamy Chicken Bacon Mushroom Stroganoff if you’re craving another rich, slow-simmered dinner.

Step-by-Step: How to Slow Cook Lamb Shoulder Confit

Let’s walk through the exact steps I use to get perfect results every time:

1. Preheat and Prep the Oven
Set your oven to 275°F (135°C). You want gentle heat — not roasting hot, just a warm hug for the lamb.

2. Submerge in Fat
Place the seasoned, marinated lamb shoulder in a deep Dutch oven or baking dish. Add enough infused oil, beef tallow, or duck fat to cover ¾ of the meat. Toss in additional garlic cloves, rosemary sprigs, bay leaves, and whole peppercorns for depth.

3. Cover and Cook
Tightly cover the pot with foil or a lid and place it in the oven. Cook low and slow for about 4.5 to 5.5 hours, depending on the size of the shoulder. You’ll know it’s done when the bone wiggles freely and the meat starts to fall apart on its own.

4. Rest Before Crisping
Once cooked, carefully remove the lamb from the fat. Let it rest on a rack for 20–30 minutes while you preheat the broiler or oven to crisp it up.

5. Crisp the Skin (Optional but Glorious)
Brush the lamb shoulder with a thick layer of your glaze: honey, wholegrain mustard, roasted garlic paste, and a touch of lemon juice. Place it under the broiler for 5–7 minutes or into a 425°F oven until the top becomes crispy and deeply caramelized.

Learn more about Fall-Off-The-Bone Lamb Shanks in Red Wine Reduction to discover more tips on perfecting slow-cooked red meats.

Equipment That Makes It Easier

How Long to Cook Lamb Shoulder in Fat

Make sure to baste the top once or twice with the hot fat during cooking. This helps keep the top moist, even if it’s partially exposed.

Avoid These Slow-Cooking Mistakes

• Cooking too hot: High temps will dry out the meat before it becomes tender.
• Skipping rest time: You need to let the meat settle before crisping so juices redistribute.
• Forgetting to strain fat: Keep the fat! It can be reused for roasting potatoes or searing steaks.

Check out Fragrant Slow-Cooked Beef Curry with Coconut Naan to see another magical dish that uses time to build unforgettable flavor.

Creating the Perfect Garlic, Honey & Mustard Glaze

Why This Glaze Matters

The magic of slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze isn’t just in the melt-in-your-mouth texture. It’s in the contrast. After hours of gentle cooking, the meat is rich and savory, almost buttery. What it needs is balance — brightness, sweetness, and a bit of bite. That’s where this glaze shines.

Made with roasted garlic, golden honey, and wholegrain mustard, this glaze delivers layers of flavor. It caramelizes beautifully under heat, clings to the crispy edges of the lamb, and provides just enough acidity to cut through the richness. The result is a sticky, savory-sweet finish that makes the dish unforgettable.

Ingredients You’ll Need for the Glaze

• 6–8 roasted garlic cloves, mashed into a paste
• 3 tbsp raw or local honey
• 2 tbsp wholegrain mustard (the kind with visible seeds)
• 1 tbsp Dijon mustard (for a sharper tang)
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• A pinch of salt and cracked black pepper

You can easily adjust the ratios to your taste. Like it sweeter? Add more honey. Want a bolder bite? Bump up the mustard.

Step-by-Step: Making the Glaze

Step 1: Roast the Garlic
Place whole garlic cloves (skin on) in a small oven-safe dish, drizzle with olive oil, and cover with foil. Roast at 375°F for about 35–40 minutes until soft and golden. Let cool, then squeeze out the caramelized garlic into a bowl.

Step 2: Mix Until Smooth
Mash the garlic until it becomes a paste. Add the remaining ingredients and whisk until fully combined. The glaze should be thick but pourable.

Step 3: Taste and Adjust
Don’t skip this step. Dip a spoon in, taste it warm, and tweak as needed. Add a splash more lemon if it feels too sweet, or another mustard spoonful if it needs more zing.

Step 4: Set Aside for Finishing
Keep the glaze at room temp. You’ll brush it generously over the lamb shoulder after slow cooking, right before crisping under the broiler.

Looking for inspiration? Try Fragrant Slow-Cooked Beef Curry with Coconut Naan and see how balancing sweetness and spice can transform a dish.

Optional Variations

How to Use the Glaze for Best Results

The glaze isn’t just a topping, it’s a final layer of personality for your dish. It turns the slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze into a dish that demands seconds.

How to Crisp Up Slow Cooked Lamb Shoulder Like a Pro

The Secret to a Perfect Crispy Finish

After hours of gentle cooking, your lamb shoulder is juicy and tender — but the final flourish is that golden, sticky crust. Crisping adds contrast, texture, and visual appeal that turns a humble slow-cooked dish into something restaurant-worthy.

So, how do you crisp up slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze without drying it out? It’s all about timing, high heat, and a flavorful glaze.

Check out Fall-Off-The-Bone Lamb Shanks in Red Wine Reduction to see another masterclass in finishing techniques for tender meat dishes.

Crisping Methods That Work

Let’s walk through the safest and most flavorful route — broiling.

Step-by-Step: Crisping Under the Broiler

Step 1: Preheat the Broiler
Set your broiler to high and move the oven rack to the upper third. Let it fully preheat — about 10 minutes. You need that searing blast of heat right away.

Step 2: Apply the Glaze
Generously brush your garlic, honey, and mustard glaze all over the top and sides of the rested lamb. Get into every crevice and exposed edge.

Step 3: Broil with Precision
Place the lamb shoulder on a wire rack set over a baking sheet (for airflow and fat drainage). Slide it under the broiler and cook for 5 to 7 minutes, turning as needed to caramelize all sides. Watch it like a hawk — sugar burns fast.

Step 4: Rest Again
Let the lamb sit for 5 minutes before slicing or shredding. This locks in juices and allows the glaze to set slightly into a sticky shell.

Don’t miss our Creamy Garlic Parmesan Tortellini with Chicken and Broccoli to explore how high-heat finishing elevates even creamy pasta dishes.

Tips for the Ultimate Crust

• Room Temp Meat: If the lamb is too cold before crisping, the fat won’t render right.
• Don’t Overdo the Glaze: Too thick and it’ll slide off. Aim for a thin, even coat.
• Rotate the Pan: For even color, turn the pan every couple of minutes while broiling.
• Use a Meat Thermometer: Keep an eye on internal temp. Don’t let it shoot past 210°F or you risk dryness.

Alternative Finishing Touches

Crisping isn’t just cosmetic. It seals in the juices, intensifies the glaze, and gives you that irresistible contrast to the melting interior. It’s the last 10% that makes up 90% of the flavor explosion.

Looking for inspiration? Try Mouthwatering Homemade Tuna Melt Patties to see how texture and contrast play a role in elevating home-cooked meals.

Do You Really Need to Brown Lamb Shoulder Before Slow Cooking?

The Big Question: To Brown or Not to Brown?

In traditional braising and roasting recipes, browning meat before cooking is a golden rule. It builds flavor, color, and a rich crust. But does that rule still apply when making slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze, where the meat is submerged in fat for hours?

Here’s the short answer: browning is optional — but beneficial, depending on how you want to layer your flavors.

When Browning Makes Sense

If you want to deepen the savory profile of the lamb and add complexity to the fat it’s cooking in, then yes, a quick browning step before confiting can make a difference. The Maillard reaction — the scientific name for that magical browning — develops nutty, roasted notes that slowly release into the oil, flavoring the entire dish subtly from the inside out.

Here’s when you might want to brown your lamb first:

• You’re using neutral fat (like canola or olive oil) and want more flavor infused into the cooking base.
• You plan to use leftover confit fat for potatoes or sauces.
• You’re skipping the glaze and want more flavor from the meat itself.

Learn more about Fragrant Slow Cooked Beef Curry with Coconut Naan for another slow-cooked dish where browning the meat takes the flavor up a notch.

When You Can Skip Browning

If you’re applying a rich, sticky glaze after cooking — as we are here — and finishing under high heat, that’s when browning can be skipped. Why? Because the glaze and broiler will do all the work in delivering a deep, caramelized crust.

Also, lamb shoulder confit is submerged in fat for hours. Any surface browning will soften slightly during that process. While some flavor remains, it’s not essential for success.

Step-by-Step: How to Brown Lamb Shoulder (If You Choose To)

Step 1: Pat the shoulder dry thoroughly. Moisture causes steam, not sear.
Step 2: Heat a cast iron skillet or heavy-bottomed pan until hot but not smoking.
Step 3: Add a thin layer of high-heat oil (grapeseed or avocado oil work great).
Step 4: Sear the lamb shoulder on all sides until golden brown, about 3–4 minutes per side.
Step 5: Let it cool before adding to your confit setup.

Browning vs. Not Browning: Side-by-Side

Final Verdict

For slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze, browning is a great optional upgrade but not a must. The glaze and crisping step already deliver bold, golden results. If you’re short on time or want a cleaner base, skip it. If you’re a flavor-maximizer, brown it up.

Looking for inspiration? Try Tender Red Wine–Braised Lamb Shanks with Rosemary & Root Vegetables — another dish that benefits beautifully from browning meat first.

How to Prepare Slow Cooked Lamb for Maximum Flavor

Why Prep Makes or Breaks Slow-Cooked Lamb

If slow cooking is the soul of this dish, prep is its backbone. Preparing slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze properly means every bite will be flavorful, juicy, and unforgettable. Skipping or rushing the prep can lead to bland meat, uneven cooking, or worse — wasted ingredients.

Preparation isn’t hard, but it’s deliberate. From selecting the cut to seasoning, marinating, and setting the right environment, every step plays a role in the final result.

Check out Creamy Garlic Parmesan Tortellini with Chicken and Broccoli to see how thoughtful prep transforms everyday dishes into creamy masterpieces.

Step-by-Step Prep Guide for Slow Cooked Lamb Shoulder

1. Select the Best Cut

Start with a bone-in lamb shoulder, ideally 3.5–5 pounds. The bone insulates the meat and helps distribute heat evenly during slow cooking. Look for well-marbled meat with a generous fat cap — fat is your friend in confit cooking.

2. Trim (But Not Too Much)

Leave most of the fat on the shoulder. You can trim any thick, hard pieces, but the soft, white fat will render down beautifully and flavor both the meat and the confit fat.

3. Dry Brine Overnight

Rub the lamb with kosher salt, cracked black pepper, chopped rosemary, and thyme. Cover it loosely and let it sit in the fridge overnight. This deeply seasons the meat and helps tenderize it.

4. Infuse the Marinade

Make a glaze-marinade with mashed roasted garlic, honey, wholegrain mustard, lemon zest, and olive oil. Rub it all over the lamb the next day before cooking. This starts infusing the meat with the signature flavor before it ever hits the heat.

5. Let It Come to Room Temperature

Cold meat straight into hot fat is a no-go. Let your shoulder sit out for 45–60 minutes before it goes into the oven. This ensures even cooking from the inside out.

6. Arrange Aromatics

Place bay leaves, garlic cloves, thyme sprigs, and peppercorns in the pot or roasting dish before submerging the lamb. These slow-release aromatics will flavor the fat and the meat from every angle.

Quick Checklist: Prepping for Success

Don’t miss our Mouthwatering Homemade Tuna Melt Patties — it’s a perfect example of how a little prep turns comfort food into something spectacular.

How Prep Helps Avoid Common Mistakes

• Tough Meat? You probably skipped the brine or cooked it cold.
• Bland Lamb? Seasoned too late or not enough.
• Greasy Results? Too much surface fat left on and not enough seasoning in the confit.

Final Prep Tip: Keep It Clean

While lamb is rich and forgiving, be sure to use fresh ingredients, clean surfaces, and sharp knives. Good prep is safe prep — and it shows in the final dish.

Looking for inspiration? Try Fragrant Slow Cooked Beef Curry with Coconut Naan for another recipe where smart prep leads to flavor-packed results.

PART 8: Why Is My Slow Cooked Lamb Shoulder Tough?

When Slow Cooking Goes Wrong

You followed the recipe. You cooked it low and slow for hours. And yet… the lamb is still tough. Nothing’s more disappointing than spending half the day slow cooking only to end up with chewy, dry meat.

If your slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze turns out less-than-tender, it likely comes down to one of five common mistakes — all of which are fixable once you understand them.

Let’s break them down so your next batch comes out melt-in-your-mouth perfect.

1. Not Cooking It Long Enough

This is the #1 culprit. Lamb shoulder is a tough, collagen-rich cut that needs time — more time than you think. If the meat’s internal temperature hasn’t reached about 195°F–205°F, the collagen hasn’t broken down fully, leaving the meat tight and chewy.

Slow-cooked lamb needs 4.5 to 6.5 hours, depending on size, oven temp, and fat coverage. Don’t rush it.

2. Skipping the Rest Period

After cooking, the lamb needs to rest for at least 20–30 minutes, uncovered on a rack. This allows the juices to redistribute and the muscle fibers to relax. Slice or shred too soon and you lose both tenderness and moisture.

Don’t miss our Tender Red Wine–Braised Lamb Shanks for another example of how critical rest time is in slow-cooked recipes.

3. Not Enough Fat in the Pan

Confit relies on fat to cook the meat gently and evenly. If the lamb isn’t at least ¾ submerged in fat, exposed parts will dry out and toughen. Always ensure enough oil or fat in your Dutch oven or roasting dish to create the right cooking environment.

4. Lamb Wasn’t Properly Prepped

Tough lamb can also come from:

• Skipping the overnight dry brine
• Using cold meat straight from the fridge
• Forgetting to marinate or season well

All of these mistakes can prevent the fibers from softening and flavor from penetrating.

Check out Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for another dish where proper prep transforms texture.

5. Using the Wrong Cut

Not all lamb is created equal. Lamb leg, for example, is leaner and not ideal for long cooking. For confit, you must use bone-in lamb shoulder, which contains the fat and collagen needed to soften during slow cooking.

How to Fix Tough Lamb (If It’s Already Cooked)

Don’t throw it out yet. Here are quick rescue techniques:

• Return it to the oven: Add a little stock or reserved fat, cover tightly, and cook at 275°F for 1 more hour.
• Shred and sauce it: Toss shredded lamb with a glaze or pan sauce to soften it up.
• Turn it into stew or ragu: Cube the meat and simmer in broth, wine, or tomatoes for 30 minutes.

Final Tips to Guarantee Tenderness Every Time

Looking for inspiration? Try Mouthwatering Tuna Melt Patties – The Ultimate Comfort Food — it’s proof that with the right techniques, any comfort food can reach its full potential.

Serving Suggestions & Leftover Ideas for Lamb Shoulder Confit

How to Serve Lamb Shoulder Confit Like a Southern Pro

After hours of slow cooking, brushing on that sweet garlic, honey & wholegrain mustard glaze, and crisping it to perfection, your slow-cooked lamb shoulder confit deserves a stunning presentation.

Whether it’s a casual family dinner or a showy holiday meal, how you serve it can elevate the experience. Lamb shoulder confit is incredibly versatile. It pairs beautifully with both bold flavors and simple sides that let the meat shine.

Plating Ideas That Impress

For a Family-Style Feast
Place the whole shoulder on a large cutting board or platter, surrounded by roasted carrots, smashed potatoes, or garlicky green beans. Let everyone pull and serve their own portion.

For a Dinner Party
Shred the lamb and spoon it over creamy polenta, herb risotto, or mashed cauliflower. Drizzle with extra glaze and a sprinkle of flaky salt and fresh parsley.

For a Rustic Vibe
Serve it alongside warm flatbreads or crusty sourdough, a cucumber yogurt salad, and a side of roasted garlic hummus.

Looking for inspiration? Try Fragrant Slow Cooked Beef Curry with Coconut Naan to pair bold lamb with spiced flatbreads or warm grains.

Best Side Dishes for Lamb Confit

Wine Pairings

Leftover Magic: What to Do with Extras

1. Lamb Shoulder Tacos
Shred the lamb, warm it in a skillet, and serve in corn tortillas with pickled onions and lime crema.

2. Lamb & Egg Breakfast Hash
Toss lamb with leftover potatoes, sautéed peppers, and onions. Top with a runny egg and hot sauce.

3. Pulled Lamb Sandwiches
Layer lamb on brioche buns with arugula, mustard aioli, and a handful of crispy onions.

4. Lamb Fried Rice
Add to leftover rice with soy sauce, ginger, garlic, and a handful of chopped scallions for a 10-minute meal.

5. Savory Lamb Hand Pies
Wrap shredded lamb in puff pastry with feta and spinach for easy make-ahead lunches or snacks.

Don’t miss our Mouthwatering Homemade Tuna Melt Patties for another example of how to reinvent leftovers into something exciting and new.

Storing and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze shredded lamb in resealable bags for up to 3 months.
• Reheat: Warm gently in a skillet with a splash of stock or in the oven at 300°F wrapped in foil to prevent drying out.

Now that your lamb is cooked, crisped, served, and possibly even reinvented into leftovers — you’ve officially mastered slow-cooked lamb shoulder confit with sweet garlic, honey & wholegrain mustard glaze.

Frequently Asked Questions