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What is lamb IGP from Aragon and how to cook it?
The Ternasco PGI de Aragón is a denomination that identifies and protects a variety of suckling lamb raised in the region of Aragón, in Spain. The acronym IGP means "Protected Geographical Indication", which is a legal recognition of the European Union that guarantees the origin and quality of certain food products.
The Ternasco IGP from Aragón is characterized by being a lamb fed only with breast milk and with grass from the fields of Aragón, which gives it a unique flavor and texture. In addition, it is a type of meat that is characterized by being very tender and juicy.
The IGP ensures that Ternasco de Aragón complies with quality standards and has been produced in the designated geographical area. These controls and requirements guarantee the authenticity and traceability of the product.
Ternasco IGP from Aragón is highly appreciated in the gastronomy of the region and is used in numerous traditional dishes, such as roast lamb in the oven. It is recognized for its juicy, soft meat with a delicate flavor.
Feeding and raising lambs
The Ternasco PGI de Aragón is distinguished by its diet and specific aging, which contributes to its exceptional flavor and quality. Below, we detail the key aspects of feeding and raising lambs:
- Food:
The lambs of the Ternasco PGI de Aragón are fed exclusively with breast milk during their first days of life. This milk provides the necessary nutrients for healthy growth.
As the lambs grow, they are provided with grass from the fields of Aragón, which is rich in native herbs and vegetation. This natural diet influences the flavor and quality of the meat.
- Parenting:
The lambs of Ternasco PGI de Aragón are raised in the Aragón region, specifically in the province of Zaragoza, part of the province of Teruel and some regions of the province of Huesca.
During their upbringing, the lambs enjoy a natural and free environment, which allows them to move and exercise, contributing to the development of their meat.
In addition, their welfare is rigorously controlled and respect for the animals is guaranteed throughout the breeding process.
These cares in feeding and raising Ternasco PGI de Aragón contribute to obtaining high quality meat, with a characteristic flavor and a tender and juicy texture. The production system and the geographical conditions of the Aragon region play a fundamental role in the uniqueness of this suckling lamb.
parts of the lamb
The Ternasco PGI de Aragón is divided into different cuts that are used in the kitchen.
Leg: One of the largest, most tender and tasty parts of the ternasco. Normally it is usually cooked roasted, baked, grilled or stewed.
Shoulder: It is the front part of the animal. It is tender and tasty, ideal for roasting or cooking in the oven.
Chops: They are the lamb ribs, and are highly appreciated for their flavor and juiciness. They are usually cooked on the grill or on the grill. Our favorites are the leg ones and the stick or kidney ones.
Neck: It is the part of the lamb that contains the most fat and collagen, which gives it a strong and intense flavor. It is usually used in stews or casseroles.
Carré: Also known as "French cut", it is the part of the loin with ribs. It is presented as a whole piece, ideal for roasts or more elaborate preparations.
These are some of the main parts of Ternasco IGP from Aragon. Each one has different culinary characteristics and uses, allowing you to enjoy a variety of tasty and traditional dishes with this quality meat.
Below we leave you our favorite recipes to cook the Ternasco PGI de Aragón. With these recipes you will surprise your diners with tasty meat that will conquer even the most demanding palates.
Stewed lamb shoulder
Ingredients:
- PGI lamb shoulder from Aragon
- Olive oil
- Chopped onion
- Sliced carrots
- Red pepper in strips
- Crushed tomato
- Meat broth
- Red wine
- Laurel
- Sweet paprika
- Salt and pepper to taste
Instructions:
1. In a large pot, heat a little olive oil over medium-high heat.
2. Season the lamb shoulder with salt and pepper. Add the shoulder to the pot and brown it on all sides to seal in the juices and get a golden color.
3. Remove the shoulder from the pot and reserve.
4. In the same pot, add a little more olive oil if needed, and add the onion, carrots, and red bell pepper. Sauté until the vegetables are tender and lightly browned.
5. Add the crushed tomato and cook for a few more minutes.
6. Add a teaspoon of sweet paprika and stir well to integrate with the vegetables.
7. Pour in a splash of red wine and let the alcohol evaporate for a few minutes.
8. Return the lamb shoulder to the pot and add enough meat broth to partially cover the leg.
9. Add a bay leaf and season with salt and pepper to taste.
10. Reduce heat to medium-low, cover pot, and simmer for about 2-3 hours, or until meat is tender and falls easily off the bone. If the liquid is reduced too much, you can add a little more broth during cooking.
11. Once ready, remove the lamb shoulder from the pot and let it rest for a few minutes before serving.
12. Serve the stewed lamb shoulder. You can accompany with potatoes, rice or a garnish of your choice.
Enjoy this succulent stewed lamb leg, full of flavor and tenderness!
Grilled Ternasco chops
Ingredients:
-Pork or kidney or leg chops of lamb PGI from Aragon
- Coarse salt
Instructions:
1. Prepare the grill or barbecue and light the fire, allowing the embers to form and heat up properly.
2. Meanwhile, season the lamb chops with coarse salt on both sides. The salt will help bring out the flavor of the meat.
3. Once the coals are hot and covered in ash, place the lamb chops on the grill.
4. Cook the chops over medium-high heat for about 3-4 minutes on each side, or until golden brown on the outside and juicy on the inside. Cooking time may vary depending on the thickness of the chops and the desired doneness.
5. During cooking, avoid turning them too much to allow a delicious crust to form on the surface of the meat.
6. Once the chops are done, remove them from the grill and let them rest for a few minutes before serving. Resting will allow the juices to redistribute and the meat stays juicy.
8. You can accompany the grilled lamb chops with a salad garnish, roast potatoes or any other accompaniment of your choice.
Enjoy these delicious grilled lamb chops with their unique and juicy flavor!
Baked lamb leg
Ingredients:
- Leg of lamb PGI from Aragon
- Olive oil
- Salt and pepper to taste
- Minced garlic
- Fresh rosemary
Instructions:
1. Preheat oven to 180°C.
2. Rinse the lamb leg under cold water and pat dry with absorbent paper.
3. Make cuts on the surface of the leg and rub with salt, pepper, minced garlic, and fresh rosemary leaves.
4. Place the leg of lamb on a baking tray and drizzle it with a little olive oil.
5. Cover the pan with aluminum foil and bake for about 2 hours, or until the meat is tender and falls easily from the bone.
6. After the first 60 minutes, remove the foil to allow the surface of the leg to brown.
7. During cooking, you can occasionally bathe the leg with its own juices to keep it juicy.
8. Once the leg of lamb is ready, remove it from the oven and let it rest for a few minutes before cutting it into slices.
9. Serve the leg of lamb in the oven accompanied by its juices and garnishes such as roast potatoes, baked vegetables or salad.
Enjoy this delicious leg of lamb in the oven, with its juicy and aromatic flavor. It is an ideal dish to share on special occasions or celebrations. Bon appetit!
How to pair Ternasco IGP from Aragón?
The pairing of lamb from Aragón can be done in different ways, since it will depend on personal tastes and individual preferences. Here are some options for pairing lamb from Aragon:
Young red wines: Lamb from Aragon has a mild and delicate flavor, so it is recommended to accompany it with young and light red wines.
Rosé wines: If you prefer a fresher and lighter pairing, rosé wines can be an excellent option. Garnacha rosé wines are a good choice. Its freshness and balanced acidity will complement the flavor of lamb very well.
Craft beer: If you are a beer lover, you can opt for a craft beer with a medium body and malty notes. Look for styles like roasted ales, amber beers, or even some wheat beers. Choosing a beer with a good balance of flavors can enhance the taste of lamb meat.
