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A piece from the lower part of the lamb's legs (equivalent to the shank or shank). It is a cut with bone, firm meat and abundant collagen, which when cooked slowly becomes very tender and juicy. It stands out for its intense and deep flavor.
El Cordero de Andorra destaca por su crianza tradicional, alimentación natural y sabor único, fruto del pastoreo en montaña y el consumo de hierbas aromáticas. El Cordero de Teruel, also known as «Ternàs d'Aragó,» is recognized for its tenderness, juiciness, and balanced flavor. Pink in color, its quality is due both to the breed and to rearing under strict controls.