Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent lamb shoulder slow-cooked with aromatic lemon myrtle, served with a tangy and sweet quandong fruit sauce that highlights native Australian flavors. This australian-inspired slow cooker ready in about 260 minutes blends bone-in lamb shoulder, olive oil, lemon myrtle powder 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 420 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.

Prep: 20 min Cook: 240 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 1.5 kg lamb shoulder with 2 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat.
  2. Step 2: Sear lamb shoulder on all sides until browned, about 3-4 minutes per side. Remove lamb and set aside. Add 1 large sliced onion and 4 smashed garlic cloves to pot, sauté for 3 minutes until fragrant.
  3. Step 3: Return lamb to pot, add 2 cups beef stock, 2 sprigs fresh rosemary, and season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Cover with a lid and place in oven.
  4. Step 4: Slow cook for 3.5 to 4 hours until lamb is fall-apart tender.
  5. Step 5: Remove lamb and keep warm. Stir 1/3 cup quandong jam and 2 tbsp red wine vinegar into the cooking liquid in the pot and simmer on stove over medium heat for 10 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Serve sliced lamb shoulder drizzled with the tangy quandong sauce.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Lemon Myrtle and Quandong Sauce take to make?

Total time is about 260 minutes (20 min prep + 240 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 Sauce?

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 Sauce?

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 Sauce 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 Sauce?

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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