Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Glaze

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

Tender slow-cooked lamb shoulder glazed with a tangy native quandong and lemon myrtle sauce, evoking the flavors of the Australian bush. This australian-inspired lamb ready in about 260 minutes pairs bone-in lamb shoulder, sea salt, freshly ground black pepper 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 all over with 2 tsp sea salt, 1 tsp freshly ground black pepper, and 2 tbsp olive oil. Place in a roasting pan with 1 large sliced onion, 4 minced garlic cloves, and 2 sprigs fresh rosemary.
  2. Step 2: In a bowl, whisk together 1/2 cup quandong fruit jam, 1 tbsp lemon myrtle powder, 2 tbsp red wine vinegar, and 1 cup beef broth. Pour mixture over the lamb.
  3. Step 3: Cover the roasting pan tightly with foil and slow-cook the lamb in the oven for 3.5 to 4 hours until meat is fall-apart tender.
  4. Step 4: Remove lamb from oven and baste with the pan juices. For a glaze, spoon some pan liquid over the lamb and broil for 3-4 minutes until caramelized on top. Rest for 15 minutes before slicing and serving with pan sauce.

Frequently asked questions

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

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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Glaze?

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 Glaze 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 Glaze?

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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