Slow-Roasted Lamb Shoulder with Lemon Myrtle and Garlic
Juicy lamb shoulder slow-roasted with fragrant lemon myrtle and garlic, delivering a tender and aromatic centerpiece. This australian-inspired slow cooker ready in about 255 minutes pairs bone-in lamb shoulder, lemon myrtle powder, crushed garlic cloves 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.
Ingredients
- 3 lbs bone-in lamb shoulder
- 1 tbsp lemon myrtle powder
- 6, crushed garlic cloves
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 cup water
Instructions
- Step 1: Preheat oven to 300°F (150°C). Rub 3 lbs bone-in lamb shoulder all over with 1 tbsp lemon myrtle powder, 6 crushed garlic cloves, 2 tsp sea salt, 1 tsp freshly ground black pepper, and 3 tbsp olive oil.
- Step 2: Place the lamb in a roasting pan with 2 sprigs fresh rosemary and pour in 1 cup water to keep moist during cooking.
- Step 3: Cover the roasting pan tightly with foil and roast in the preheated oven for 4 hours, basting every hour and checking the water level to prevent drying.
- Step 4: Remove foil during the last 30 minutes to brown the lamb surface. The lamb is done when it is fork-tender and the internal temperature reaches 195°F (90°C).
- Step 5: Let rest for 15 minutes before carving. Serve with roasted vegetables or mashed potatoes for a hearty meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Lamb Shoulder with Lemon Myrtle and Garlic take to make?
Total time is about 255 minutes (15 min prep + 240 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 Lemon Myrtle and Garlic?
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 bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Lemon Myrtle and Garlic?
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 Garlic 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 Garlic?
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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