Honeyed mustard roast lamb

A rich and sumptuous way to deliver any lamb. This recipe is principally for lamb shank (bottom half of a leg), but the proportions for the marinade can be adjusted for other cuts – twice for a whole leg, two or three times for a shoulder or half them for lamb chops. I like to marinade for 48 hours, but 24 hours will be fine.



1 lamb shank
1 teaspoon (5ml) soy sauce
2 teaspoons (10ml) wholegrain mustard (add a third spoonful for extra bite)
3 teaspoons (15ml) clear honey
Black pepper


  1. Mix the pepper, soy sauce, honey and mustard in a shallow bowl large enough to hold the lamb.
  2. Add the lamb, baste it with marinade and cover with a lid or cling film, refrigerate.
  3. Using a flat dish I will wedge a teaspoon under one side opposite the lamb so it sits properly in the marinade in the fridge.
  4. Baste the lamb two/three times per day turning the lamb over each time to get an even coating.
  5. Pre-heat the oven to 180C (fan oven).
  6. Make a foil parcel large enough to hold the lamb and the marinade. The edges of the parcel need to folded over to seal it. The parcel should be loose enough  to let the juices run over the meat. Place in a roasting tin.
  7. For a lamb shank cook for 60 minutes – other cuts will need more or less time according to weight.
  8. Carefully open the foil parcel – it will be hot and steamy. The lamb will basically be cooked
  9. Transfer the lamb into the roasting tin and transfer the juices/marinade from the foil into a separate gravy pan.
  10.  Cook the lamb for a further 30 minutes to crisp it ready to serve.

You can add some rosemary leaves for the last 30 minutes to add a little texture to the skin, although I am not convinced it adds much to the flavour.

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