Slow-Roasted Lamb Shoulder with Rosemary and Wattleseed Glaze

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Tender Australian lamb shoulder slowly roasted with a fragrant rosemary and native wattleseed glaze that adds a nutty depth to the savory meat. This Australian-inspired lamb recipe, ready in about 290 minutes, pairs bone-in 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 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: 20 min Cook: 270 min Serves 6 Australian cuisine 450 cal/serving

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Ingredients

4 lbs bone-in lamb shoulder
4 fresh rosemary sprigs
6 cloves, minced garlic cloves
3 tbsp olive oil
2 tbsp, ground roasted wattleseed
2 tbsp honey
2 tsp salt
1 tsp black pepper
2 tbsp red wine vinegar
1 cup water

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp ground roasted wattleseed, 2 tbsp honey, 2 tsp salt, 1 tsp black pepper, and 4 chopped rosemary sprigs to create a glaze.
Step 2: Rub the 4 lb bone-in lamb shoulder all over with the glaze mixture, ensuring even coverage.
Step 3: Place the lamb shoulder in a roasting pan and pour 1 cup water and 2 tbsp red wine vinegar into the bottom of the pan to keep it moist.
Step 4: Cover the lamb loosely with aluminum foil and roast in the oven for 4 to 4 1/2 hours, basting every hour with pan juices, until the meat is fork-tender and easily pulls apart.
Step 5: Remove the foil during the last 30 minutes to allow the glaze to caramelize and form a crust.
Step 6: Let the lamb rest for 15 minutes before slicing or pulling apart for serving.