Slow-Roasted Lamb Shoulder with Pepperberry and Bush Tomato Sauce

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

Tender Australian lamb shoulder slow-roasted with aromatic native pepperberry and served with a tangy bush tomato sauce. This australian-inspired lamb ready in about 270 minutes blends bone-in lamb shoulder, dried bush tomatoes, ground native pepperberry 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 480 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: 30 min Cook: 240 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/2 cup dried bush tomatoes in 1 cup hot water for 20 minutes until softened, then drain and roughly chop.
  2. Step 2: Preheat oven to 300°F. Pat dry 4 lbs bone-in lamb shoulder and rub all over with 3 tbsp olive oil, 2 tsp ground native pepperberry, 2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves.
  3. Step 3: Place lamb in a roasting pan, add 2 sprigs fresh rosemary, 1 cup red wine, and 1 cup beef broth around it. Scatter chopped bush tomatoes on top.
  4. Step 4: Cover tightly with foil and roast in the oven for 4 hours until the meat is tender and falling off the bone.
  5. Step 5: Remove lamb, let rest 15 minutes. Transfer pan juices and tomatoes to a saucepan, simmer until sauce thickens and coats the back of a spoon, about 10 minutes.
  6. Step 6: Slice lamb and serve drizzled with bush tomato sauce.

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Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Pepperberry and Bush Tomato Sauce take to make?

Total time is about 270 minutes (30 min prep + 240 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 Pepperberry and Bush Tomato 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 Pepperberry and Bush Tomato 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 Pepperberry and Bush Tomato 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 Pepperberry and Bush Tomato Sauce?

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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