I Love Aussie Lamb
The better red meat option for your heart By Earl D.V. Bracamonte There must be a good reason why lamb is the preferred meat of the Scriptures. Like clean, deep sea fishes, it is loaded with Omega-3 fatty acids, and therefore good for your heart. And I would understand why diners must have disliked it in the first place. The answer is simple. What you ate must have been mutton, or, in lay man’s terms, the meat of older sheep which is way tougher and kind of offensive to the olfactory. On a recent food tasting trip to Tagaytay, the Meat and Livestock Australia (MLA), through Chef Roby Go of Elaia by Cyma, together with 14 other chefs and their restaurants, proffered savoury lamb dishes that took away my initial dislike for lamb meat. The intimate luncheon, simply dubbed “I Love Aussie Lamb,” featured 25 dishes from 14 different dining places – all highlighting the versatility of Aussie lab. Each of the chefs, and their restos, received different parts of the lamb to prepare. Elaia...
