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Which area of Spain is it typical?

Autonomous region:
Aragon

Aragón


Description

The livestock used to make 'Ternasco de Aragon' are sheep of the Rasa Aragonesa, Ojinegra de Teruel and the Roya Bilbilitana Castilian breeds.

The characteristics of the 'Rasa Aragonesa' breed stand out among the rest for the rusticity, yield and excellent quality of they meat. The lambs that are butchered are no older than 90 days, weigh between 18 and 24 kg and are raised under natural conditions. The production process consists of the butchering, airing and preservation phases. These breeds produce tender meat that is light pink in colour with slight intermuscular fattiness, very juicy, consistently firm, with a light texture.

More information

Product information

Type of product:
Meat

Season:
Year-round.

Origin:
The area in which the Rasa Aragonesa, Ojinegra de Teruel and Roya Bilbilitana breeds are raised, butchered and processed covers the entire Aragon, especially the province of Teruel.

To drink with it:
Crianza, reserva or gran reserva wines.

Where to buy:
Young Lamb from Aragon is available at nearly all speciality stores, supermarkets and butcher's shops in the Aragon, as well as in must large stores throughout the peninsula.

Recipes:
Stuffed shoulder of lamb




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