Slow-Cooked Lamb with Wattleseed and Davidson's Plum Sauce

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

Fall-apart tender lamb slow-cooked with fragrant wattleseed and served with a vibrant, tangy Davidson's plum sauce inspired by Australian bush flavors. This Australian-inspired slow-cooker recipe, ready in about 230 minutes, pairs lamb shoulder, boneless, ground wattleseed, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs boneless lamb shoulder evenly with 2 tbsp ground wattleseed, 1 1/2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb on all sides until browned, about 3 minutes per side.
  3. Step 3: Remove lamb and sauté 1 large chopped onion and 2 chopped medium carrots in the same pot for 5 minutes until softened.
  4. Step 4: Return lamb to the pot and add 2 cups beef broth. Cover with a lid and place in the oven to slow-cook for 3 to 3.5 hours until lamb is tender and falls apart easily.
  5. Step 5: While lamb cooks, combine 1/2 cup Davidson's plum jam, 2 tbsp red wine vinegar, and 1/4 cup water in a small saucepan. Simmer over low heat for 10 minutes until sauce thickens slightly.
  6. Step 6: Remove lamb from oven and shred with two forks. Drizzle with Davidson's plum sauce before serving.

Frequently asked questions

How long does Slow-Cooked Lamb with Wattleseed and Davidson's Plum Sauce 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 with Wattleseed and Davidson's Plum Sauce?

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, boneless from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Wattleseed and Davidson's Plum 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 with Wattleseed and Davidson's Plum 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 with Wattleseed and Davidson's Plum 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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