Slow-Roasted Lamb Shoulder with Rosemary and Tasmanian Pepperberry
Juicy lamb shoulder slow-roasted with fragrant rosemary and the unique spicy notes of Tasmanian pepperberry for a deeply savory main dish. This australian-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, fresh rosemary sprigs, crushed Tasmanian pepperberry 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.
Ingredients
- 1.5 kg, bone-in lamb shoulder
- 4 sprigs fresh rosemary sprigs
- 1 tbsp, crushed Tasmanian pepperberry
- 6, sliced garlic cloves
- 4 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Preheat oven to 325°F (160°C). Pat dry 1.5 kg bone-in lamb shoulder and rub all over with 4 tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper.
- Step 2: Make small incisions all over the lamb and insert 6 sliced garlic cloves and 4 fresh rosemary sprigs into the cuts. Sprinkle 1 tbsp crushed Tasmanian pepperberry evenly over the surface.
- Step 3: Place the lamb in a roasting pan and pour 1 cup water into the pan to keep the meat moist.
- Step 4: Cover the lamb loosely with foil and roast for 3 to 3.5 hours until the meat is tender and pulls apart easily. Remove foil for the last 30 minutes to brown the exterior.
- Step 5: Rest the lamb for 15 minutes before carving and serving with pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Lamb Shoulder with Rosemary and Tasmanian Pepperberry take to make?
Total time is about 230 minutes (20 min prep + 210 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 Rosemary and Tasmanian 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 bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Rosemary and Tasmanian 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 Rosemary and Tasmanian 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 Rosemary and Tasmanian 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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