Slow-Cooked Lamb Shoulder with Bush Tomato and Finger Lime Salsa

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked lamb shoulder infused with native Australian spices, served with a zesty bush tomato and finger lime salsa for bright contrast. This Australian-inspired slow-cooker recipe, ready in about 260 minutes, pairs lamb shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 6 Australian cuisine 480 cal/serving

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Ingredients

3 lbs, bone-in lamb shoulder
3 tbsp olive oil
4, minced garlic cloves
2 tbsp, chopped fresh rosemary
2 tsp salt
1 tsp black pepper
1/2 cup bush tomato chutney
3, halved and pulp extracted finger limes
1/2 small, finely chopped red onion
2 tbsp, chopped fresh coriander
1 small, deseeded and finely chopped red chili

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Knife Set, 12pc Ceramic Coated Knife Set with 6 Blades & 6 Blade Guards, Lightweight, Stainless Steel, Durable & Dishwasher Safe (White)
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Instructions

Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, 2 tsp salt, and 1 tsp black pepper.
Step 2: Place lamb in a roasting pan, cover tightly with foil, and roast for 3.5 to 4 hours until the meat is fork-tender and pulls apart easily.
Step 3: While the lamb roasts, prepare the salsa by combining 1/2 cup bush tomato chutney, pulp from 3 finger limes, 1/2 finely chopped red onion, 2 tbsp chopped fresh coriander, and 1 small finely chopped red chili in a bowl. Mix well and refrigerate.
Step 4: Remove the lamb from the oven and let rest for 15 minutes before shredding with forks.
Step 5: Serve the shredded lamb topped generously with the finger lime and bush tomato salsa for a fresh, tangy finish.