Slow-Roasted Lamb Shoulder with Rosemary and Thyme

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

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Tender, slow-roasted Australian lamb shoulder infused with fresh rosemary and thyme, creating a savory, melt-in-your-mouth experience. This Australian-inspired lamb recipe, ready in about 315 minutes, pairs bone-in lamb shoulder, fresh rosemary sprigs, fresh thyme sprigs 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.

Prep: 15 min Cook: 300 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, mix 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp salt, 1 tsp black pepper, and finely chopped leaves from 4 sprigs rosemary and 4 sprigs thyme.
  2. Step 2: Rub this herb and garlic mixture evenly over the entire surface of the 4 lb bone-in lamb shoulder.
  3. Step 3: Place the lamb shoulder in a roasting pan and pour 1 cup red wine and 1 cup beef broth into the pan to keep the meat moist.
  4. Step 4: Cover the pan tightly with foil and slow roast in the oven for 4 to 5 hours until the meat is very tender and easily pulls apart.
  5. Step 5: Remove from oven, let rest covered for 15 minutes, then shred the lamb shoulder with two forks and serve with pan juices.

Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Rosemary and Thyme take to make?

Total time is about 315 minutes (15 min prep + 300 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 Thyme?

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 Thyme?

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 Thyme 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 Thyme?

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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