Aragon · Spain
Ternasco de Aragon
Ternasco is young lamb from native Aragonese breeds, slaughtered at around 70-90 days and 8-12.5kg, traditionally roasted slowly with white wine, garlic and potatoes. Its consumption traces to medieval Aragonese shepherding in the region's mountains and valleys.
Approximate, per 1 portion (~250g roast lamb). Values vary by recipe and portion.
Where it comes from
Ternasco is young lamb from native Aragonese breeds, slaughtered at around 70-90 days and 8-12.5kg, traditionally roasted slowly with white wine, garlic and potatoes. Its consumption traces to medieval Aragonese shepherding in the region's mountains and valleys. It was the first Spanish lamb to earn a Protected Geographical Indication, and roast shoulder or leg of ternasco is the emblematic Sunday dish of Zaragoza and Teruel.
Where to eat Ternasco de Aragon
0 restaurants worldwide serve it.
The variants
Ternasco asado
Shoulder or leg roasted with white wine, garlic and potatoes.
Ternasco a la brasa
Chops and pieces grilled over embers.
Espalda de ternasco
Slow-roasted shoulder, the most traditional cut.
Cook it yourself
- Ternasco de Aragon
Ternasco is Aragón's prized young lamb, roasted slowly until the meat falls from the bone and the potatoes beneath drink up all the juices. It is unfussy country cooking that rewards a low oven and time.