MLA showcased Australian lamb on the world stage recently, hosting the second annual Lambassador Delegation in Melbourne.
From its beginning in Japan in 2015, the Lambassador program has since grown to a community of more than 50 food professionals worldwide, forming an important part of MLA’s global agenda.
The Australian Lambassador tour is a program highlight.
This year, 18 world-class chefs – from Asia, the USA, Canada, the UK and Middle East – experienced a week-long paddock-to-plate immersion, learning about the origins of Australian lamb, as well as a comprehensive range of masterclasses on lamb preparation, from butchery demonstrations through to cooking, presenting, and speaking about the product.
Getting out on-farm and meeting Australian lamb producers also gave these prominent chefs a new appreciation of the professionalism and expertise required to consistently produce high quality lamb, in often challenging environments.
Participants were also able to share ideas on innovative ways to cook with lamb, network with lamb supply chain stakeholders, explore Melbourne’s vibrant food scene and learn about local industry trends.
By building a network of professionals within global foodservice who are enthusiastic advocates for Australian lamb, MLA continues to strengthen its relationships within key international markets and drive demand for quality Australian red meat.
Lambassador Francisco Martinez is Spanish chef and partner in the UK’s Fazenda group of restaurants.
He has worked in a number of award-winning restaurants, before arriving in the UK and starting Fazenda.
He and his business partners opened the first Fazenda in Leeds and have opened a new restaurant every two years since.
In July, the group opened their sixth, a flagship restaurant in London nearly twice the capacity of their previous venues.
With roots in the gaúcho heritage of Argentina and Brazil, lamb is a major theme at Fazenda; the group purchases 20 tonnes of lamb per month.
Francisco says the company has developed a taste for Australian lamb because of its guaranteed quality and consistency.
“The way we grill the meat in our restaurants is quite different, in that we use rotisserie grills,” Francisco said.
“For that reason, we always need a nice fat cap on the cuts, so you can slow cook it without drying it out.
“Australian lamb always is very consistent on the amount of fat cap and fat infiltration.”
“We also do not marinate our lamb, so we cannot create different flavours to the meat.
The flavour has to already be there.
“With Australian lamb, we just add rock salt, and that is where you can really see the quality of the product.”
In the coming years, Francisco’s strategy is to open another two London restaurants, then expand into the Middle East, all using Australian lamb.
“MLA’s representative in the UK, Stephen Edwards, knows our whole strategy and we’re planning what we can do together.
“As a company, I’m happy to shout that my lamb is from Australia, so we’re looking at ways of promoting Australian lamb, together with my brand of restaurant,” he said.
The Lambassadors have several promotional events planned over the coming months, including showcasing Australian lamb at the Face of London food festival, and the Saturday Morning Kitchen TV program.
“It fits with my brand, and it fits with what MLA wants to showcase,” Francisco said.
He wants Australian producers to know they plan to bring more and more Australian red meat to the UK.
“Not only lamb, but beef as well,” he said.
“We believe the Australian product is really good, and now with the European cap lifted, there’s is a chance the volumes can be there again.
“We are really looking to get consistent quality red meat that can allow us to achieve the volumes that we need.”
