Aragonese cuisine refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain. These include roast lamb (especially ewes); ham (jamón) from Teruel; olive oil from Empeltre and Arbequina; and wines from Cariñena, Somontano (Huesca) and Campo de Borja. Capital Zaragoza Area  â€“ Total  â€“ % of Spain Ranked 4th  47 719 km²  9,4% Population  â€“ Total (2003)  â€“ % of Spain  â€“ Density Ranked 11th  1 217 514  2,9%  25,51/km² Demonym  â€“ English  â€“ Spanish  Aragonese  aragonés Statute of Autonomy August 16, 1982 ISO 3166-2 AR Parliamentary representation  â€“ Congress seats  â€“ Senate... Lamb A lamb being bottle fed A lamb is a young sheep less than a year old. ... Jamón is the Spanish name for ham. ... Teruel is a city in Aragon, Spain, the capital of the province of the same name. ... For the cartoon character, see Olive Oyl. ... Binomial name Olea europaea L. The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... Arbequina olives are a small, brown olive grown in Catalonia, Spain. ... Wine is an alcoholic beverage produced by the fermentation of grapes and grape juice. ... Carignan (in French; Spanish Cariñena, Italian Carignano, American English Carignane) is a Spanish variety of grape that originated in Cariñena, Aragon and was later transplanted to Sardinia, elsewhere in Italy, France, Algeria, and much of the New World. ... Huesca (Aragonese Uesca, Catalan Osca) is a city in Aragon, Spain. ...