Meat & Livestock Australia
The versatility of lamb meat By Earl D.C. Bracamonte Meat & Livestock Australia (MLA) gathered Tagaytay’s best restaurants to come together and celebrate the versatility of lamb, through the “I Love Aussie Lamb” campaign. Australian master butcher Kelly Payne flew to Manila to train Tagaytay chefs how to cut the lamb parts perfectly. The hands-on training, simply dubbed “Butcher Master Class,” unfolded at the Taal Vista Hotel. Participants drew lots for dishes they were to prepare. Part of the training also broke down the misconceptions on lamb meat. Chef Roby Goco of Elaia by Cyma, had an extensive tour in Australia prior to this gathering. He’s known as the country foremost Lambassador for his pioneering efforts in using lamb meat. “When I opened my first restaurant in Boracay, no one supplied me with lamb. So I bought chops for Buy 1, Take 1 from a local shop because there was no movement. Now, lamb meat is readily available,” shared Chef Roby. Chef JJ Sycip, who assemble...
