Slow-Cooked Lamb Shoulder with Wattleseed and Sweet Potato Mash

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender Australian lamb shoulder slow-cooked with native wattleseed served alongside creamy mashed sweet potatoes for a comforting, earthy dish. This Australian-inspired lamb recipe, ready in about 260 minutes, pairs lamb shoulder, ground wattleseed, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 3 lbs, bone-in lamb shoulder
• 2 tbsp ground wattleseed
• 4, minced garlic cloves
• 3 rosemary sprigs
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 cups beef broth
• 2 lbs, peeled and cubed sweet potatoes
• 4 tbsp butter
• 1/2 cup milk
• 1 tsp salt (for mash)

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. Rub 3 lbs lamb shoulder with 2 tbsp ground wattleseed, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper, then drizzle with 3 tbsp olive oil, massaging the spices into the meat.
2. Step 2: Place the lamb shoulder in a roasting pan with 3 rosemary sprigs and pour 2 cups beef broth around it. Cover tightly with foil and roast in the oven for 4 hours until the meat is fall-apart tender.
3. Step 3: Meanwhile, place 2 lbs peeled and cubed sweet potatoes in a large pot of salted water; bring to a boil and cook for 15-20 minutes until very tender.
4. Step 4: Drain the sweet potatoes, then mash with 4 tbsp butter, 1/2 cup warm milk, and 1 tsp salt until smooth and creamy.
5. Step 5: Remove the lamb from the oven and let rest 15 minutes before shredding. Serve the shredded lamb over the sweet potato mash with pan juices spooned on top.