Recipe of lamb royal with summer truffle

Enjoy this recipe of chef Melchor Muñoz García with our Anayón Garnacha.

Lamb Royal with summer truffle

Servings 4
Author Melchor Muñoz García


  • Shoulder of Ternasco de Aragón (young lamb)
  • Salt
  • Pepper
  • Egg whites
  • Cognac
  • Lamb broth
  • Summer truffle


  • Debone the shoulder of lamb, completely separating the meat from the bones. Finely dice the meat and season with salt and pepper. Add the egg white, and work it through to achieve a uniform mixture.
  • Prepare a piece of cooking paper and place the meat mixture inside, form into a roll and wrap with the paper.
  • Vacuum pack the wrapped meat roll and place into a steam oven at 69 Cº for 32 hours, remove and chill.
  • Retain the juices of the lamb and season.
  • At the moment of service, slice the lamb roll into equal pieces and heat, then place two slices onto a plate and pour over the sauce.

Melchor Muñoz García
chef Melchor Muñoz Garcia

Although Melchor Muñoz has spent a significant part of his life in Barbastro, he was born in Barcelona where he studied cooking and worked in several kitchens following in the steps of his father, a professional cook. He came to Aragón to fulfill his military service and he stayed for love.

Since then he has been working in various restaurants in Aragón although sometimes he travels to work for brief periods in the well-known kitchens in Catalonia. Since 2014 he has been running the kitchen in the Hotel San Ramón in Barbastro, in the Pyrenees.

The recipe of lamb royal 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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