Slow Roasted Moroccan Honey Lamb Shoulder

Ingredients

• 1.25kg – 1.5kg lamb shoulder, bone in
• 70ml extra virgin olive oil
• ¼ bunch continental parsley leaves
• Zest and juice of 1 lemon
• 2 cloves garlic
• 1 ½ tsp ground cumin
• 1 ½ tsp ground coriander
• 1 ½ tsp ground paprika
• 1 tbsp Capilano Pure Honey
• Sea salt
• pepper
• 2 large brown onions, cut in thick slices
• ¾ cup vegetable stock
• 50g Capilano Pure Honey
• + extra to squeeze
• Juice 1 lemon