Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Chutney
Succulent slow-cooked Australian lamb shoulder infused with lemon myrtle and served alongside a tangy quandong fruit chutney. This australian-inspired slow cooker ready in about 495 minutes blends bone-in lamb shoulder, lemon myrtle powder, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, bone-in lamb shoulder
- 2 tsp lemon myrtle powder
- 4, minced garlic cloves
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 1/2 cup (store-bought or homemade) quandong fruit chutney
- 2 sprigs fresh rosemary
Instructions
- Step 1: Rub 1.5 kg bone-in lamb shoulder evenly with 3 tbsp olive oil, 2 tsp lemon myrtle powder, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 2: Place the seasoned lamb in a slow cooker with 1 cup beef broth and 2 sprigs fresh rosemary. Cover and cook on low for 8 hours until the lamb is fork-tender.
- Step 3: Remove the lamb from the slow cooker and let it rest for 10 minutes before shredding or slicing.
- Step 4: Warm 1/2 cup quandong fruit chutney in a small saucepan over low heat.
- Step 5: Serve the pulled lamb with warm quandong chutney spooned over the top, accompanied by steamed vegetables or roasted potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Chutney take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Chutney?
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 Quandong Chutney 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 Quandong Chutney?
Australian 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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