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

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 developed and reviewed.

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 recipe, 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

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Ingredients

3 lbs lamb shoulder, bone-in
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1/2 cup dried bush tomatoes
1/4 cup Kakadu plum puree
2 tbsp honey
2 tbsp red wine vinegar
4 garlic cloves, minced
3 fresh rosemary sprigs

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Instructions

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.
Step 2: Cover the lamb tightly with foil and roast in the oven for 3 hours until very tender and falling off the bone.
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.
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.
Step 5: Let the lamb rest for 15 minutes before slicing and serving with any pan juices.