Slow-Cooked Wattleseed and Lemon Myrtle Lamb Shoulder

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender lamb shoulder infused with earthy wattleseed and citrusy lemon myrtle, slow-cooked until melt-in-your-mouth soft. This Australian-inspired slow-cooker recipe, ready in about 260 minutes, pairs lamb shoulder, wattleseed powder, lemon myrtle 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.

Prep: 20 min Cook: 240 min Serves 6 Australian cuisine 450 cal/serving

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Ingredients

3 lbs, bone-in lamb shoulder
2 tbsp wattleseed powder
1 tbsp lemon myrtle powder
5, sliced garlic cloves
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 cups beef broth
3 fresh rosemary sprigs
1 tbsp lemon zest

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tbsp wattleseed powder, 1 tbsp lemon myrtle powder, 2 tsp salt, and 1 tsp black pepper.
Step 2: Rub the seasoning mix all over the 3 lb lamb shoulder, making small incisions to insert 5 sliced garlic cloves evenly into the meat.
Step 3: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides for 3-4 minutes until browned and fragrant.
Step 4: Pour 2 cups beef broth into the pot, add 3 fresh rosemary sprigs and 1 tbsp lemon zest, then cover the pot with a tight-fitting lid.
Step 5: Transfer the pot to the oven and slow-cook for 3.5 to 4 hours until the lamb is fork-tender and pulling apart easily.
Step 6: Remove the lamb from the oven and let rest for 15 minutes before slicing or shredding for serving.