Preheat the oven to 180 C / 356 F.

Pull the needles off the rosemary sprigs and chop them. Cut the garlic cloves in halves lengthways.

Place the lamb shoulder on a cutting board, meatier side up, and score the top with deep cuts.

Drizzle the lamb with olive oil and rub it in.

Sprinkle each side with salt, pepper, smoked paprika, and chopped rosemary, rubbing everything into the meat cuts.

Insert garlic pieces into the cuts and folds of the meat.

In a deep roasting pan, add 1 cup of water and ⅔ cup of red wine. Place the lamb shoulder inside, meatier side up.

Cover with a piece of foil, tucking the edges close to the meat and covering the edges of the pan. This is a double foil wrap.

Place in the preheated oven on the middle shelf and cook for about 2 hours and 15 minutes.

After 2 hours, remove from the oven and take off the foil. Drizzle the lamb with some of the pan juices and 4 tablespoons of honey.

Return the lamb to the oven without foil and cook for another 30 minutes until browned and caramelized.

Remove from the oven and cover with foil for about 5-10 minutes to rest.

Scoop and drizzle the pan sauce over the lamb. Serve as is or carve the meat and serve with the sauce.