Silla de Cordero “Carlos V De Alemania”



  1. Lamb mensillas
  2. Onion
  3. Olive oil from La Veronica
  4. Salt
  5. Pepper
  6. Moncayo wild truffle
  7. Potatoes for roasting

Ingredients for the sauce:

  1. Leftover parts of lamb
  2. Carrot
  3. Onion
  4. Garlic
  5. Floury potato
  6. Red wine D.O. Campo de Borja


We will bone the lamb rail so that when filling it the two parts coincide perfectly.

For the filling of the mensillas we will mount a mousse with the potato and once roasted, we will peel it and also, we will grate the truffle.

For the sauce, we will braise the chopped vegetables and the bones of the lamb in the oven, we will add red wine.

Once the vegetables are done, we will sift the sauce.

The rail, already filled, should remain about 20 minutes at 180ºC in the oven.

Hotel Restaurant Brujas de Béquer

C/Teresa Cajal, 24 50500 Tarazona (Zaragoza)

Phone: 976 64 04 04