Ternasco Asado
Roasted Ternasco (Aragonese lamb), a regional specialty.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The history of Ternasco Asado is deeply intertwined with the history of Aragon and its pastoral traditions. Sheep farming has been a cornerstone of the Aragonese economy and culture for centuries, with evidence dating back to pre-Roman times. The dish represents a simple yet flavorful way to prepare lamb, utilizing readily available ingredients and techniques passed down through generations of shepherds and rural communities.
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Ternasco Asado is more than just a dish; it's a symbol of Aragonese identity and a centerpiece of many celebrations. It reflects the region's close connection to its land and agricultural heritage.
Celebratory Dish
Ternasco Asado is often served during special occasions such as family gatherings, festivals, and holidays. It signifies abundance and prosperity.
Regional Pride
The dish is a source of pride for Aragonese people, who see it as a representation of their region's culinary traditions and high-quality lamb production.
Social Gathering
Sharing Ternasco Asado is a communal experience, fostering a sense of togetherness and connection among diners.
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Ternasco Asado offers a rustic and savory flavor profile, emphasizing the natural taste of the lamb. The primary flavors are those of succulent, roasted lamb, subtly enhanced by garlic, herbs, and olive oil.
The dominant flavor is undoubtedly the rich, slightly gamey taste of the Ternasco lamb. The quality of the lamb is crucial, as it provides the core flavor. Garlic provides a pungent aromatic base, while herbs like rosemary and thyme impart earthy, herbaceous notes. Olive oil contributes a richness and helps to crisp the skin. Salt and pepper season the lamb, enhancing the existing flavors without overpowering them. The slow roasting process allows the flavors to meld together, creating a deeply satisfying and comforting dish. Some variations might include a splash of white wine or lemon juice for added brightness.
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Lamb Selection
Choose Ternasco lamb, a young, milk-fed lamb specific to Aragon. The quality and origin of the lamb are paramount for achieving the authentic flavor.
Slow Roasting
Roast the lamb slowly at a moderate temperature (around 160-180°C or 320-356°F) to ensure it cooks evenly and remains moist. Basting it occasionally with its own juices helps to keep it succulent.
Resting Time
Allow the lamb to rest for at least 15-20 minutes after roasting before carving. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
Simple Seasoning
Avoid over-seasoning the lamb. The natural flavor of Ternasco lamb is best enhanced with simple ingredients like garlic, rosemary, thyme, olive oil, salt, and pepper. Let the quality of the lamb shine through.
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