ternasco

Ternasco is the meat of a young sheep, typically taken from lambs that have not yet reached full maturity. In Spanish culinary usage, the term denotes tender, mild-flavored flesh that is prized for its delicate texture. The association is strongest in the central and northern regions of Spain, especially Aragon, where ternasco de Aragón is marketed as a regional specialty. In broader Spanish usage, ternasco can refer to lamb meat from young animals and is sometimes used interchangeably with terms like cordero lechal.

The meat is produced from lambs slaughtered at a young age, which gives it a pale pink color, fine marbling, and a gentle, less gamey flavor compared with older sheep. Farming practices vary, with animals raised on pasture and supplemented with feed as needed to maintain tenderness.

Culinary preparations emphasize simple techniques that preserve tenderness. Common preparations include whole-roasted ternasco with garlic, olive oil, and herbs; pan-roasted or spit-roasted cuts; and stews that pair the meat with potatoes, onions, or seasonal vegetables. Regional dishes showcase the meat’s versatility, often highlighting it during family gatherings and festive meals.

Beyond Spain, the term appears in Spanish-speaking countries with local variations, reflecting broader traditions of preparing young lamb. Ternasco remains a benchmark of tender, light lamb meat in traditional cuisine and is frequently contrasted with older lamb and veal in discussions of meat quality.

See also: Cordero lechal, Lamb, Suckling lamb.