Using the tip of a sharp knife, make shallow scores to the outer layer of skin and fat on the lamb shoulder - be careful not to score the meat - make scores across the entire surface of the meat.
Mix together the thyme, rosemary, sage and oregano in a bowl and season the mixture well with salt and black pepper.
Press a handful of the herb mixture into the skin of the lamb, massaging it all over and into the meat well.
Sprinkle some of the herb mixture across the bottom of a casserole pot with a lid. Place the lamb shoulder into the casserole pot and squeeze the lemon juice over the lamb and sprinkle with any remaining herb mixture.
Drizzle the lamb with the honey and a little olive oil.
Pour the water into the casserole pot then put the lid on. Put in the oven and cook for approx. 3 hours.
Check the dish after 1 hour - the lamb should be starting to colour and if the water has evaporated add a little more - this will help maintain the dishes moisture.
After 3 hours remove the casserole from the oven and allow the meat to rest for 6-8 minutes.
When ready to serve use a knife and fork to pull pieces of meat away from the bone and place on a serving dish. Drizzle the meat with any juices from the casserole pot.
Serve the meat and allow guests to help themselves.
