Glazed Shoulder of Xisqueta Lamb

This lamb shoulder glazed with a red wine, port and honey mixture will give your dinner a mediterranean touch...

This recipe was provided by Gabriel Serra from Hotel Terradets.

  1. Season the shoulder with salt and pepper and flavour it with the thyme and rosemary
  2. Cook in a casserole dish covered in oil at 85 ºC for 8 hours
  3. To prepare the glaze, reduce the red wine,port and sugar. Add the brown stock once you have cooked off all the alcohol and then continue reducing until the texture is consistent. Finally, add the honey and reduce to a glaze texture
  4. To prepare the parmentier that will be used to garnish, peal the boiled potato and mash it with the cream and extra virgin olive oil. Once it has emulsified, add salt to taste
  5. Brown the shoulder in the oven or a wood-burning stove and then paint the surface with the sauce to achieve the glaze
  6. Serve the shoulder on the creamy parmentier and cover with the sauce. Finally, decorate the plate with the sauce and the fresh vegetable shoots

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Recipe Information

Preparation Time
Cooking Time


  • 1 shoulder of xisqueta lamb
  • 1 tablespoon of thyme
  • 1 tablespoon of rosemary
  • 1 tablespoon of allspice
  • 1 tablespoon of Sichuan pepper
  • 0.4º olive oil
  • Salt and black pepper

For the glaze:

  • 250ml brown stock
  • 100ml red wine
  • 100ml port
  • 50g sugar
  • 60g honey

For the garnish:

  • 1 boiled potato
  • 50ml 1º olive oil
  • 100ml cream
  • Salt and black pepper
  • Shoots of fresh vegetables