Slow-Roasted Lamb Shoulder with Lemon Myrtle and Pepperberry
Succulent lamb shoulder slow-roasted with fragrant lemon myrtle and Australian pepperberry for a deeply aromatic roast. This australian-inspired lamb ready in about 260 minutes pairs lamb shoulder, bone-in, lemon myrtle leaves, dried and crushed, Australian pepperberry, ground 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
- 2 kg lamb shoulder, bone-in
- 2 tbsp lemon myrtle leaves, dried and crushed
- 1 tbsp Australian pepperberry, ground
- 6 cloves garlic cloves, sliced
- 4 tbsp olive oil
- 2 tsp sea salt
- 1 cup water
Instructions
- Step 1: Preheat your oven to 150°C (300°F). Using a sharp knife, score the fat on the 2-kilogram lamb shoulder in a crisscross pattern and insert 6 sliced garlic cloves evenly into the cuts.
- Step 2: Rub 4 tablespoons olive oil over the lamb, then coat generously with 2 tablespoons crushed dried lemon myrtle leaves, 1 tablespoon ground Australian pepperberry, and 2 teaspoons sea salt.
- Step 3: Place the lamb shoulder in a roasting pan and pour 1 cup water into the base of the pan to keep the meat moist during cooking.
- Step 4: Cover loosely with foil and slow-roast for 4 hours, basting every hour with the pan juices, until the meat is fork-tender and falling off the bone.
- Step 5: Remove the foil for the last 30 minutes to allow the exterior to brown and develop a flavorful crust before resting for 15 minutes and serving.
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 Pepperberry take to make?
Total time is about 260 minutes (20 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 Pepperberry?
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 Lemon Myrtle and Pepperberry?
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 Pepperberry 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 Pepperberry?
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.
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