Slow-Cooked Lamb Shoulder with Lemon Myrtle and Pepperberry

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Tender lamb shoulder braised slowly with fragrant Australian lemon myrtle and pepperberry, creating a rich, aromatic dish perfect for a comforting dinner. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, bone-in, lemon myrtle powder, dried Tasmanian pepperberry, crushed 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

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder evenly with 1 tbsp lemon myrtle powder, 1 tsp crushed dried Tasmanian pepperberry, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown the lamb shoulder on all sides for about 5 minutes per side until deeply golden.
  3. Step 3: Remove the lamb and sauté 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks in the same pot for 5 minutes until softened and fragrant.
  4. Step 4: Return the lamb shoulder to the pot, add 2 cups beef broth, cover with a tight-fitting lid, and place in the oven for 3.5 to 4 hours until the lamb is fork-tender and falling apart.
  5. Step 5: Remove the lamb and vegetables from the pot, skim off excess fat, and reduce the cooking liquid on the stovetop over medium heat for 10 minutes until slightly thickened. Serve the lamb shredded with the sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Lemon Myrtle and Pepperberry 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 Lemon Myrtle and Pepperberry?

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 Pepperberry?

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 Pepperberry 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 Pepperberry?

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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