Slow-Roasted Lamb with Pepperberry and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Juicy Australian lamb shoulder slow-roasted with native pepperberry and fresh rosemary, resulting in a fragrant and tender main course. This australian-inspired slow cooker ready in about 275 minutes pairs lamb shoulder, bone-in, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 lbs lamb shoulder, bone-in
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp dried native pepperberry, crushed
• 4 cloves garlic cloves, sliced
• 2 tsp salt
• 1 tsp black pepper
• 2 medium carrots, cut into chunks
• 1 large onion, quartered
• 1 cup dry white wine
• 1 cup beef or lamb stock

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder with 2 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp crushed dried pepperberry, 2 tsp salt, and 1 tsp black pepper. Insert 4 sliced garlic cloves into small slits in the meat.
2. Step 2: Place the lamb in a roasting pan surrounded by 2 chopped carrots and 1 quartered onion. Pour 1 cup dry white wine and 1 cup beef or lamb stock into the base of the pan.
3. Step 3: Cover the pan tightly with foil and roast in the oven for 3.5 to 4 hours until the lamb is fork-tender and falling off the bone.
4. Step 4: Remove foil and increase oven temperature to 425°F. Roast uncovered for 15 minutes to crisp the exterior. Let rest 15 minutes before carving and serving with pan juices.