The best Aragonese ternasco awarded: tradition and innovation

In the latest edition of the 2026 Ternasco Asado Awards, the La Alquería space has been the setting for an event full of flavor and recognition. Javier Rincón, Minister of Agriculture, Livestock, and Food of the Government of Aragón, presided over the ceremony that honored the best roasted ternasco dishes from 100 participating restaurants.

The awards have highlighted both traditional cuisine and innovation in the preparation of ternasco, emphasizing the gastronomic richness and excellence of Aragonese establishments.

Ingredients

• Shoulder of Ternasco de Aragón PGI – 1 unit (approx. 1.2 kg)
• Panadera potatoes – 500 g
• Extra virgin olive oil – 60 ml
• Garlic – 3 cloves
• Aromatic herbs (rosemary, bay leaf) – to taste
• Salt and black pepper – to taste
• Whole firewood – for the traditional oven

Traditional preparation of roasted ternasco

Prepare the oven and the meat

• Preheat the wood-fired oven to a stable temperature between 220 and 250 ºC.
• Salt and pepper the shoulder and let the meat reach room temperature for 30 minutes before cooking.

Roast the ternasco and the potatoes

• Place the shoulder in the oven on the firewood, ensuring the heat is even.
• Add the thinly sliced potatoes to the tray, seasoned with oil, garlic, and herbs.
• Cook for 90 to 100 minutes until the skin is golden and crispy, and the meat is tender and juicy, checking that the internal temperature reaches 70 ºC.

Rest and plate

• Let the shoulder rest for 10 minutes before slicing to ensure the juices redistribute.
• Serve accompanied by the panadera potatoes well soaked in the ternasco juices.

Innovation and new textures in ternasco

The non-traditional ternasco from El Origen

• Roasted ternasco necks with a caramelized Maillard texture, combined with glazed sweetbreads that provide a creamy contrast.
• Shepherd’s migas adding a crunchy texture and rusticity.
• Sweet potato and Graus truffle, bringing sweet notes and an earthy, intense aroma.

Award-winning techniques and textures in offal

• Roasted in curanto underground, like at Parrilla Nardone, offering a smoky and tender texture, with fusions of sweet potato and apple sweetness.
• Foams and emulsions, for example, Jerusalem artichoke, adding lightness and sensory complexity.

Final tips to enjoy roasted ternasco

• The key to success lies in the correct oven temperature and cooking time that allow the Maillard reaction, essential for the golden, flavorful crust.
• Resting the meat for a few minutes is crucial to prevent juice loss and ensure a juicy texture.
• For a complete experience, combine raw and cooked elements in different textures, like the crunchy migas or the smooth foams, enriching the dish.
• If you do not have a wood-fired oven, a conventional oven at 220 ºC with a stone tray can help simulate even cooking and intensity of flavor.
• Keep the meat covered and refrigerated for up to 3 days, and to reheat, use the oven at low temperature to preserve the texture.

Roasted ternasco from Aragón is not just a dish; it is an entire experience where intense flavor, balanced texture, and the aroma of slow and precise cooking combine to create memorable moments. Whether you choose the traditional version or the most innovative interpretations, each bite invites you to experience the culinary richness of this land.