Slow-Roasted Lamb Shoulder with Bush Tomato and Kakadu Plum Glaze

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

Tender slow-roasted lamb shoulder glazed with a tangy and sweet sauce made from bush tomatoes and Kakadu plums, native Australian fruits. This australian-inspired lamb ready in about 230 minutes pairs lamb shoulder, bone-in, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 30 min Cook: 200 min Serves 6 Australian cuisine 580 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your oven to 300°F. Rub a 3 lb bone-in lamb shoulder all over with 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper, then place it in a roasting pan with 3 sprigs fresh rosemary and 4 minced garlic cloves.
  2. Step 2: Cover the lamb tightly with foil and roast in the oven for 3 hours until very tender and falling off the bone.
  3. Step 3: While the lamb roasts, soak 1/2 cup dried bush tomatoes in 1/2 cup hot water for 20 minutes until softened, then blend together with 1/4 cup Kakadu plum puree, 2 tbsp honey, and 2 tbsp red wine vinegar until smooth to create the glaze.
  4. Step 4: Remove the foil from the lamb, brush generously with the bush tomato and Kakadu plum glaze, and increase the oven temperature to 425°F. Roast uncovered for an additional 20 minutes until the glaze caramelizes and the edges are slightly charred.
  5. Step 5: Let the lamb rest for 15 minutes before slicing and serving with any pan juices.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Bush Tomato and Kakadu Plum Glaze take to make?

Total time is about 230 minutes (30 min prep + 200 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-Roasted Lamb Shoulder with Bush Tomato and Kakadu Plum Glaze?

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, bone-in from drying out.

Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Bush Tomato and Kakadu Plum Glaze?

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-Roasted Lamb Shoulder with Bush Tomato and Kakadu Plum Glaze 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-Roasted Lamb Shoulder with Bush Tomato and Kakadu Plum Glaze?

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.

Related recipes