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This Catalan slow-roasted lamb shoulder features Xisqueta, a heritage breed from the Pyrenees, glazed with honey and port wine that caramelizes during a long, gentle roast. The result is tender meat with a glossy, sweet-savory crust.
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Season the lamb shoulder with salt, pepper, and garlic.
Place the lamb shoulder in a roasting pan.
Prepare the glaze by combining honey and port wine.
Brush the lamb shoulder generously with the honey and port wine glaze.
Roast the lamb slowly in the oven, basting periodically with additional glaze.
Continue roasting until the lamb is tender and the glaze is caramelized.
Rest before serving.
Written automatically by CookOS, not by the creator.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven (300°F) with a splash of port wine or stock to restore moisture.
roasting pan · basting brush
Written automatically by CookOS, not by the creator.
The lamb is ready when it's very tender and the glaze is deeply caramelized. Baste periodically throughout the roast—the meat should fall apart easily when pierced with a fork.
Yes, any high-quality lamb shoulder works, though Xisqueta's distinctive flavor profile from the Pyrenees will be lost. Choose a local heritage or grass-fed breed for closest results.
Resting allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when carved, rather than releasing all its liquid onto the plate.
The recipe calls for generous brushing with the honey and port wine mixture. Baste periodically throughout the roast—every 20–30 minutes is typical—to build layers of caramelization.
