Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime
Tender lamb shoulder slow-cooked with aromatic lemon myrtle and served with a zesty finger lime salsa bursting with native citrus flavor. This australian-inspired lamb ready in about 195 minutes pairs (1.4 kg) bone-in lamb shoulder, olive oil, salt 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 (1.4 kg) bone-in lamb shoulder
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon myrtle powder
- 4 cloves minced garlic cloves
- 1 cup beef broth
- 3, pulp removed fresh finger limes
- 1 small, finely chopped red onion
- 2 tbsp chopped cilantro
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs bone-in lamb shoulder with 2 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 1 tbsp lemon myrtle powder, and 4 minced garlic cloves.
- Step 2: Place the lamb in a roasting pan and pour 1 cup beef broth around it. Cover tightly with foil.
- Step 3: Roast the lamb in the oven for 3 hours until very tender and falling apart.
- Step 4: While the lamb cooks, prepare the finger lime salsa by mixing pulp from 3 fresh finger limes, 1 small finely chopped red onion, 2 tbsp chopped cilantro, and 1 tbsp lemon juice in a bowl.
- Step 5: Remove the lamb from the oven and let rest for 10 minutes before shredding.
- Step 6: Serve the shredded lamb topped with the fresh finger lime salsa for a bright finish.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime take to make?
Total time is about 195 minutes (15 min prep + 180 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 Lemon Myrtle and Finger Lime?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime?
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 Lemon Myrtle and Finger Lime 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 Lemon Myrtle and Finger Lime?
Australian lamb 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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