Slow-Cooked Wattleseed and Macadamia Nut Lamb Shoulder

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A tender lamb shoulder slow-cooked with aromatic wattleseed and crunchy macadamia nuts, inspired by Australia's native flavors. This Australian-inspired slow-cooker recipe, ready in about 215 minutes, pairs lamb shoulder, bone-in, wattleseed, ground, macadamia nuts, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lamb shoulder, bone-in
• 2 tsp wattleseed, ground
• 1/2 cup macadamia nuts, chopped
• 4 garlic cloves, minced
• 3 fresh rosemary sprigs
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup beef broth
• 1/2 cup red wine

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs lamb shoulder all over with 3 tbsp olive oil, 2 tsp ground wattleseed, 2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves.
2. Step 2: Place lamb in a roasting pan, tuck 3 fresh rosemary sprigs around it, and pour 1 cup beef broth and 1/2 cup red wine into the base of the pan.
3. Step 3: Cover tightly with foil and slow roast in the oven for 3 hours until the lamb is very tender and pulls apart easily.
4. Step 4: Remove lamb from oven, uncover, and sprinkle 1/2 cup chopped macadamia nuts evenly over the top. Return to oven uncovered for 15 minutes to toast the nuts and crisp the surface.
5. Step 5: Rest lamb for 10 minutes before slicing or shredding. Serve with pan juices spooned over.