Slow-Cooked Lamb Shoulder with Kawakawa and Mint
Tender lamb shoulder slow-cooked with native kawakawa leaves and fresh mint for a fragrant, melt-in-your-mouth dish inspired by Taranaki’s native flora. This lamb-inspired slow cooker ready in about 260 minutes pairs lamb shoulder, bone-in, leaves kawakawa leaves, torn, fresh mint leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 3 lbs lamb shoulder, bone-in
- 10 leaves kawakawa leaves, torn
- 1/4 cup fresh mint leaves, chopped
- 4 cloves garlic cloves, minced
- 1 large onion, sliced
- 2 medium carrots, chopped
- 2 cups beef broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 sprigs rosemary sprigs
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs lamb shoulder with 1 1/2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat and brown the lamb on all sides, about 4 minutes per side.
- Step 2: Remove the lamb briefly, then add 1 large sliced onion and 2 chopped carrots to the pot, sautéing for 5 minutes until softened.
- Step 3: Return the lamb to the pot. Add 2 cups beef broth, 10 torn kawakawa leaves, 1/4 cup chopped fresh mint, and 2 rosemary sprigs. Cover with a lid and transfer to the oven.
- Step 4: Slow-cook the lamb for 3.5 to 4 hours until the meat is tender and pulls apart easily. Remove from oven and let rest for 15 minutes before shredding and serving with the braised vegetables and juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Kawakawa and Mint take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Shoulder with Kawakawa and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, bone-in from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Kawakawa and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Shoulder with Kawakawa and Mint for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Shoulder with Kawakawa and Mint?
Lamb slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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