Slow-Roasted Lamb Shoulder with Lemon Myrtle and Davidson’s Plum Sauce

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

Juicy lamb shoulder slow-roasted with fragrant lemon myrtle, served with a tangy Davidson’s plum sauce that balances rich flavors with native Australian fruits. This australian-inspired slow cooker ready in about 200 minutes blends bone-in lamb shoulder, dried and crushed lemon myrtle leaves, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 180 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Rub 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, and 2 tbsp crushed lemon myrtle leaves all over the 1.5 kg lamb shoulder. Insert 4 sliced garlic cloves into small slits in the meat.
  2. Step 2: Place lamb shoulder in a roasting pan and roast uncovered for 3 hours, basting every hour with its juices to keep moist.
  3. Step 3: While lamb roasts, prepare sauce by combining 4 tbsp Davidson’s plum jam, 1 tbsp red wine vinegar, and 1/2 cup water in a small saucepan. Simmer over medium heat for 10 minutes until slightly thickened.
  4. Step 4: Remove lamb from oven and let rest for 15 minutes. Slice and serve with warm Davidson’s plum sauce drizzled on top.

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Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Lemon Myrtle and Davidson’s Plum Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Lamb Shoulder with Lemon Myrtle and Davidson’s Plum Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Lemon Myrtle 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-Roasted Lamb Shoulder with Lemon Myrtle 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-Roasted Lamb Shoulder with Lemon Myrtle 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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