Slow-Cooked Lamb Shoulder with Lemon Myrtle and Native Pepper

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Succulent lamb shoulder slowly braised with fragrant Australian lemon myrtle and native pepper berries, yielding tender meat with a bright herbal kick. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, bone-in, olive oil, lemon myrtle, dried 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

• 1.5 kg lamb shoulder, bone-in
• 2 tbsp olive oil
• 2 tsp lemon myrtle, dried
• 1 tsp native pepper berries, crushed
• 4 garlic cloves, smashed
• 1 medium onion, quartered
• 2 medium carrot, chopped
• 500 ml chicken stock
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 300°F (150°C). Rub 1.5 kg bone-in lamb shoulder all over with 2 tbsp olive oil, 2 tsp dried lemon myrtle, 1 tsp crushed native pepper berries, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat a large ovenproof pot over medium-high heat and sear the lamb shoulder on all sides until golden brown, about 3 minutes per side.
3. Step 3: Remove lamb and add 4 smashed garlic cloves, 1 quartered onion, and 2 chopped carrots to the pot. Sauté for 5 minutes until aromatic.
4. Step 4: Return the lamb to the pot, pour in 500 ml chicken stock, cover tightly with a lid, and transfer to the preheated oven.
5. Step 5: Braise for 3.5 to 4 hours until the lamb is fall-apart tender. Remove from oven and let rest for 15 minutes before shredding or slicing to serve.