Slow-Cooked Lamb Shoulder with Bush Herbs
Whole Australian lamb shoulder slow-roasted with wattleseed, lemon myrtle and garlic until fall-apart tender — impressive budget centrepiece with 50g protein per serve.
📅February 15, 2026
15mPrep
240mCook
6Servings
⭐ 4.9Rating
🐑Nutrition Facts (per serving)
Protein 47%Fat 50%Carbs 3%
450kcalCalories
50gProtein
24gFat
3gCarbs
0gFiber
Ingredients
- 2000 gbone-in lamb shoulder
- 2 tspwattleseed powder
- 1 tsplemon myrtle, dried
- 6 wholegarlic cloves
- 4 wholerosemary sprigs
- 30 mlolive oil
- 250 mlchicken stock
- 1 to tastesea salt and pepper
Instructions
- Score shoulder all over. Mix wattleseed, lemon myrtle, salt and pepper with olive oil into a paste.
- Rub paste all over lamb. Stuff garlic and rosemary into cuts.
- Place in roasting tray; pour stock around. Cover tightly with foil.
- Roast at 160°C for 3.5–4 hours until falling off the bone.
- Rest 20 min uncovered; pull apart and serve with roasting juices.
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