Slow-Roasted Lamb Shoulder with Wattleseed and Lemon Myrtle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy lamb shoulder slow-roasted with native Australian spices wattleseed and lemon myrtle, resulting in tender meat with fragrant, earthy notes. This australian-inspired lamb ready in about 320 minutes pairs bone-in lamb shoulder, ground wattleseed, lemon myrtle powder 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: 300 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). In a small bowl, mix 2 tbsp ground wattleseed, 1 tbsp lemon myrtle powder, 2 tsp sea salt, 1 tsp freshly ground black pepper, and 4 minced garlic cloves.
  2. Step 2: Rub this spice and garlic mixture all over the 3 lb bone-in lamb shoulder. Place the lamb in a roasting pan and drizzle 3 tbsp olive oil evenly over the top. Scatter 2 tbsp chopped fresh rosemary around the lamb.
  3. Step 3: Pour 1 cup chicken stock into the base of the pan. Cover tightly with foil and slow roast in the preheated oven for 4 to 5 hours, or until the meat is fall-apart tender.
  4. Step 4: Remove the foil for the last 30 minutes to allow the lamb to brown and develop a crust. Let rest for 15 minutes before slicing and serving with the pan juices.

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Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Wattleseed and Lemon Myrtle take to make?

Total time is about 320 minutes (20 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 Wattleseed and Lemon Myrtle?

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 Wattleseed and Lemon Myrtle?

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 Wattleseed and Lemon Myrtle 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 Wattleseed and Lemon Myrtle?

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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