Roasted suckling lamb is a firm favourite.

20 Apr 2010


A somewhat stern region with long hard winters and African-type summers led to the most austere kitchens in Spain, where meat was plentiful and olive oil used generously.

The Aragonese proudly endured the lean years, using what little they had to create a vast menu.

Boar, mutton, lamb,rabbit, sausages, snails and dried cod exist in thousand forms; bread is turned into any number of nutritious dishes and candied nuts and fruit, glorious olive oil and wine complete the menu. 

Migas de pastor(stale Spanish bread fried in lard and diced bacon), piernas de cordero con alcachofas (lamb knuckles with artichokes) and roasted suckling lamb are favourite dishes.

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