Slow-Cooked Lamb Shoulder with Tasmanian Pepperberry and Native Mint

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

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Tender lamb shoulder slow-cooked with aromatic Tasmanian pepperberry and native mint leaves, infused with rich Australian bush flavors. This Australian-inspired lamb recipe, ready in about 230 minutes, pairs lamb shoulder, Tasmanian pepperberry, native mint leaves 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: 210 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder all over with 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, 1 tbsp crushed Tasmanian pepperberry, and 4 minced garlic cloves. Let it marinate for 15 minutes.
  2. Step 2: Place the lamb in a large roasting pan. Surround with 2 chopped carrots and 4 halved shallots. Pour 1 cup beef broth into the pan. Cover tightly with foil and roast in the oven for 3 to 3 1/2 hours until the lamb is very tender and falls apart easily.
  3. Step 3: Remove the lamb from oven and sprinkle with 1/4 cup chopped native mint leaves and 1 tsp lemon zest. Let rest covered for 15 minutes before shredding the meat with forks.
  4. Step 4: Serve the shredded lamb with roasted vegetables and pan juices spooned over for rich flavor.

Frequently asked questions

How long does Slow-Cooked Lamb Shoulder with Tasmanian Pepperberry and Native Mint take to make?

Total time is about 230 minutes (20 min prep + 210 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 Tasmanian Pepperberry and Native Mint?

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 from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shoulder with Tasmanian Pepperberry and Native Mint?

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 Tasmanian Pepperberry and Native Mint 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 Tasmanian Pepperberry and Native Mint?

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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