Slow-Roasted Lamb Shoulder with Rosemary and Davidson’s Plum Glaze

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy and tender lamb shoulder slow-roasted with fragrant rosemary and finished with a tangy glaze made from native Davidson’s plum. This Australian-inspired lamb recipe, ready in about 215 minutes, pairs lamb shoulder, fresh rosemary sprigs, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 195 min Serves 6 Australian cuisine 480 cal/serving

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Ingredients

3 lbs, bone-in lamb shoulder
4 fresh rosemary sprigs
6 cloves, sliced garlic cloves
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1/2 cup Davidson’s plum jam
2 tbsp red wine vinegar
1/4 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Instructions

Step 1: Preheat oven to 300°F. Score the fat on the 3 lbs lamb shoulder and rub all over with 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper. Insert 6 sliced garlic cloves and 4 rosemary sprigs under the skin and into the meat.
Step 2: Place the lamb in a roasting pan and cover tightly with foil. Roast for 3 hours until the meat is very tender and pulls apart easily.
Step 3: While the lamb cooks, combine 1/2 cup Davidson’s plum jam, 2 tbsp red wine vinegar, and 1/4 cup water in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
Step 4: Remove the lamb from the oven, discard the foil, and brush the Davidson’s plum glaze all over the meat. Increase oven temperature to 425°F and roast uncovered for 15 minutes until the glaze caramelizes.
Step 5: Let the lamb rest for 15 minutes before slicing to serve with any pan juices.