Slow-Roasted Lamb Shoulder with Tasmanian Pepperberry and Garlic

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 slow-roasted lamb shoulder seasoned with Tasmanian pepperberry and garlic, perfect for a comforting Australian-inspired feast. This Australian-inspired lamb recipe, ready in about 300 minutes, pairs lamb shoulder, Tasmanian pepperberry, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 280 min Serves 6 Australian cuisine 580 cal/serving

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Ingredients

4 lbs bone-in lamb shoulder
1 tbsp, crushed Tasmanian pepperberry
6 cloves, sliced garlic cloves
2 tsp sea salt
1 tsp black pepper
3 fresh rosemary sprigs
3 tbsp olive oil
1 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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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Preheat oven to 275°F. Using a sharp knife, make small incisions all over the 4 lbs lamb shoulder and insert 6 sliced garlic cloves evenly. Rub the lamb all over with 3 tbsp olive oil, then season with 2 tsp sea salt, 1 tsp black pepper, and 1 tbsp crushed Tasmanian pepperberry.
Step 2: Place the lamb in a roasting pan, tuck 3 fresh rosemary sprigs around it, and pour 1 cup of water into the base of the pan to keep it moist.
Step 3: Cover the roasting pan tightly with foil and roast the lamb in the preheated oven for 4 to 4.5 hours, or until the meat is fork-tender and falling off the bone.
Step 4: Remove the foil and increase oven temperature to 425°F. Roast the lamb uncovered for an additional 20 minutes until the exterior crisps and browns beautifully.
Step 5: Let the lamb rest for 15 minutes before carving and serving with pan juices.