Slow-Roasted Lamb Shoulder with Tasmanian Pepperberry Sauce

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

A succulent slow-roasted Australian lamb shoulder paired with a peppery Tasmanian pepperberry sauce that gives a subtle fruity heat. This australian-inspired lamb ready in about 195 minutes blends boneless lamb shoulder, olive oil, sea salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 180 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F. Rub 3 lbs boneless lamb shoulder with 3 tbsp olive oil, 2 tsp sea salt, 1 tsp freshly ground black pepper, and 2 tbsp chopped fresh rosemary, making sure to cover all sides.
  2. Step 2: Place the lamb in a roasting pan and roast uncovered for 3 hours, basting every hour with its own juices until tender and falling apart.
  3. Step 3: While lamb roasts, heat a saucepan over medium heat and add 4 minced garlic cloves, sautéing for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup red wine and 1 cup beef stock, reducing by half over 8-10 minutes until slightly thickened.
  5. Step 5: Stir in 1 tbsp crushed Tasmanian pepperberries and simmer for 2 more minutes to infuse the sauce.
  6. Step 6: Remove lamb from oven and let rest for 10 minutes before slicing. Serve lamb drizzled with the warm pepperberry sauce.

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Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Tasmanian Pepperberry Sauce take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Lamb Shoulder with Tasmanian Pepperberry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Tasmanian Pepperberry Sauce?

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 Tasmanian Pepperberry Sauce 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 Tasmanian Pepperberry Sauce?

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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