Preheat the oven to 200°C.
Score the fat of the lamb shoulder in a cross-hatch pattern without cutting into the meat.
Mix chamomile, thyme, rosemary, sage, oregano, salt, and pepper in a bowl.
Massage a handful of the herb mixture into the lamb skin and flesh.
Sprinkle some herbs into a lidded casserole dish, add the lamb, and squeeze lemon juice over it.
Drizzle honey and olive oil over the top of the lamb.
Add 125ml of water to the dish, cover with a lid, and bake for 2.5 hours.
Check after one hour and add more water if the liquid has evaporated.
Remove the lamb from the oven once the meat pulls easily from the bone and rest for 5 minutes.
Pull the meat from the bone, arrange on a plate, and drizzle with pan juices to serve.