Slow-Cooked Lamb Shoulder with Lemon Myrtle and Wattleseed

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Succulent lamb shoulder slow-cooked with fragrant lemon myrtle and earthy wattleseed for tender, flavorful meat. This Australian-inspired lamb recipe, ready in about 290 minutes, pairs lamb shoulder, lemon myrtle powder, wattleseed powder 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, bone-in lamb shoulder
• 2 tsp lemon myrtle powder
• 1 tbsp wattleseed powder
• 5, minced garlic cloves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup water
• 2 fresh rosemary sprigs

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, mix 2 tsp lemon myrtle powder, 1 tbsp wattleseed powder, 5 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a spice rub.
2. Step 2: Rub the 1.5 kg bone-in lamb shoulder all over with the spice mixture, pressing firmly to adhere.
3. Step 3: Place the lamb in a roasting pan with 1 cup water and 2 fresh rosemary sprigs. Cover tightly with foil.
4. Step 4: Slow-cook in the oven for 4 to 4.5 hours until the meat is fork-tender and falling off the bone.
5. Step 5: Remove the foil and increase oven temperature to 425°F (220°C). Roast uncovered for 15 minutes to crisp the exterior.
6. Step 6: Rest the lamb for 20 minutes before slicing and serving with pan juices.