Recipe of bundle of ternasco de Aragón

Bundle of Ternasco de Aragón

Author David Garijo Mallada


  • Ternasco de Aragón (young lamb)
  • Extra virgin olive oil
  • Fuji, Granny Smith and Pippin apples
  • Carrots
  • Sweet onions
  • Port wine
  • Radiquero goat cheese
  • Oranges


  • Roast the lamb 4 hours at 90 Cº. Shred the lamb from the bone and mix the lamb with the apples (peeled, cored and chopped), chopped onions and chopped carrots, previously soaked in the Port wine.
  • Add the goat cheese sliced into pieces. Shape and cover everything with the lamb caul.
  • Bake at 180 Cº for 45 minutes. Cut into slices and accompany with an apple sauce with orange.

David Garijo Mallada

David Garijo Mallada

Although he is young, David Garijo started with the old school cooks, working since he was sixteen in the restaurants of Huesca, his city. He was not yet twenty when he went to the Canary Islands. He was there for ten years; he studied and received a culinary education and worked with products that would not have been available in his hometown. In 2012 he returned to Aragón and opened an establishment in Siétamo, a small village near Huesca. It was named the G & M using the first letters of his surnames Garijo and Mallada. What began as a sandwich bar is now a restaurant where he combines the local products with more exotic ones that he has encountered on his travels.

The recipe of bundle of ternasco de Aragón as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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