Ternasco de Aragon Recipe - Cariñena

Ternasco de Aragon Recipe

Autumn is the perfect time to stay in, pour a glass of wine, and explore new, warming flavors from near and far. Of course, you have Thanksgiving covered, but there are plenty of meals between now and then to discover. A perfect recipe for two, Ternasco de Aragon, is a delicious customary dish from Aragon consisting of lamb and potatoes that has been served locally for generations. So grab your ingredients, a bottle to share, and be sure to post your version on socials tagging @VinosCarinena!


  • Lamb shoulder
  • 2 potatoes (sliced)
  • 6 cloves of garlic
  • ½ cup white wine or cava
  • 1 cup water
  • .5 oz olive oil
  • A few sprigs of rosemary
  • A dash of oregano 
  • Salt

Method: Put a bed of peeled and sliced potatoes (a lo pobre en España) in an oven dish as a bed for the lamb shoulder then sprinkle them with the water, white wine or cava, salt and cloves of garlic. Add the whole lamb shoulder onto the potatoes with additional salt. Sprinkle the olive oil, rosemary, and oregano over the meat and potatoes. Slide the dish in the preheated oven at 180º Celsius/350º Fahrenheit. Cook for 45 minutes then turn over and bake for an additional 45 minutes. Keep this pattern until the lamb is tender and reaches the proper internal temperature from a meat thermometer.

Servings: 2