Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime Jus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-cooked with aromatic lemon myrtle, served with a bright finger lime jus that complements the rich meat perfectly. This australian-inspired lamb ready in about 255 minutes pairs lamb shoulder, bone-in, olive oil, lemon myrtle powder 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.

Prep: 15 min Cook: 240 min Serves 6 Australian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder all over with 2 tbsp olive oil, 2 tsp lemon myrtle powder, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Place lamb shoulder in a roasting pan with 3 fresh rosemary sprigs and pour 2 cups beef broth and 1 tbsp red wine vinegar around it.
  3. Step 3: Cover tightly with foil and slow-cook in the oven for 4 hours until the lamb is fork-tender and falling apart.
  4. Step 4: Remove the lamb from the pan and keep warm covered with foil. Pour pan juices into a saucepan and bring to a simmer over medium heat, reducing slightly until slightly thickened, about 5 minutes.
  5. Step 5: Stir in 3 tbsp finger lime pearls into the jus just before serving to add a fresh citrus burst.
  6. Step 6: Serve lamb shoulder shredded or sliced with the finger lime jus drizzled on top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Lemon Myrtle and Finger Lime Jus take to make?

Total time is about 255 minutes (15 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 Lemon Myrtle and Finger Lime Jus?

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 Lemon Myrtle and Finger Lime Jus?

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 Jus 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 Jus?

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.

Related recipes