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Cut from the lamb neck, composed of succulent meat, connective tissue, and bone. It is characterized by its intense flavor and a gelatinous texture that becomes very tender after long cooking. It is a traditional cut, highly prized for stews.
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.