Slow-Roasted Lamb Shoulder with Native Pepperberry Jus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-roasted until falling apart, served with a fragrant pepperberry-infused jus that highlights Australian native spices. This australian-inspired lamb ready in about 260 minutes pairs lamb shoulder, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 20 min Cook: 240 min Serves 6 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 300°F (150°C). Rub 3 lbs lamb shoulder with 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper, ensuring an even coating.
  2. Step 2: Finely crush 1 tbsp dried native pepperberries with a mortar and pestle, then rub them all over the lamb along with 5 smashed garlic cloves and 3 fresh rosemary sprigs placed on top.
  3. Step 3: Place the lamb shoulder in a roasting pan and cover tightly with foil. Roast in the oven for 3.5 to 4 hours until the meat is tender and easily pulls apart.
  4. Step 4: Remove the lamb and keep warm; pour off the pan juices into a saucepan. Add 2 cups beef broth and 1 cup red wine to the pan juices, then bring to a simmer over medium heat.
  5. Step 5: Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then whisk it into the simmering jus. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Serve the lamb shredded with the native pepperberry jus spooned generously on top.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Native Pepperberry Jus 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 Native Pepperberry Jus?

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 from drying out.

Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Native Pepperberry Jus?

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 Native Pepperberry Jus 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 Native Pepperberry Jus?

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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