Slow-Roasted Lamb Shoulder with Wattleseed Rub

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A succulent lamb shoulder slow-roasted with an earthy wattleseed spice rub for a deeply aromatic Australian-inspired dish. This Australian-inspired lamb recipe, ready in about 290 minutes, pairs bone-in lamb shoulder, wattleseed ground, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 4 lbs bone-in lamb shoulder
• 2 tbsp wattleseed ground
• 1 tbsp sea salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary leaves, chopped
• 1/2 cup dry white wine
• 1 cup beef broth

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat your oven to 275°F (135°C). In a small bowl, mix 2 tbsp ground wattleseed, 1 tbsp sea salt, 1 tsp black pepper, 4 minced garlic cloves, and 2 tbsp chopped fresh rosemary leaves with 3 tbsp olive oil to form a fragrant paste.
2. Step 2: Rub this wattleseed mixture all over the surface of the 4 lb bone-in lamb shoulder, massaging well into the meat.
3. Step 3: Place the lamb in a roasting pan and pour 1/2 cup dry white wine and 1 cup beef broth around the meat to keep it moist.
4. Step 4: Cover loosely with foil and roast in the oven for 4 to 4.5 hours, basting occasionally with pan juices, until the lamb is fork-tender and pulls apart easily.
5. Step 5: Remove from oven and let rest for 15 minutes before slicing or shredding. Serve with the pan juices spooned over.