Tagaytay transformed into a lamb lover’s paradise, a culinary landscape brimming with the rich aromas and diverse flavors of Australian lamb. A collaboration between Meat & Livestock Australia and a dozen local restaurants culminated in an extraordinary showcase of twenty-five unique lamb dishes.
The event, dubbed “I Love Aussie Lamb,” unfolded at Elaia by Cyma, the vibrant kitchen of chef Roby Goco, affectionately known as MLA’s “Lambassador.” Before the feast, a specialized butcher workshop, led by MLA Master Butcher Kelly Pane, unlocked the potential of lamb for the chefs, moving beyond traditional preparations.
Anya Resort, Asador Dos Mestizos, Anzani/Villa Sommet, Farmer’s Table, Gorio’s Roadside, Fatima, Reynaldo’s Smokehouse, Taal Vista Hotel, Textures by Tamayo, The Fatted Calf, and Butcher’s Steaks and Grill joined Elaia in this ambitious undertaking, each presenting their interpretation of the versatile meat.
Taal Vista Hotel’s lamb birria, served with a bright, tangy consommé, immediately captured attention. Anya’s lamb fabada offered a comforting warmth, while The Fatted Calf’s hearty balbacua proved perfect for the cool Tagaytay air. A Thai-inspired lamb curry added an unexpected, delightful spice to the mix.
The creativity didn’t stop there. Tamayo’s lamb served on perilla leaves provided a refreshing counterpoint to the richer dishes. Anzani’s beautifully presented lamb cutlet, topped with a cool Moroccan sauce, was a feast for the eyes as well as the palate. Butcher’s Steaks and Grill showcased the magic of slow-braising with a fall-off-the-bone lamb neck hash.
Chef Goco himself didn’t shy away from the spotlight, presenting a magnificent whole roasted lamb alongside a flavorful lamb paella. The sheer scale of the offering was a testament to the event’s ambition and the chefs’ dedication.
The growing popularity of Australian lamb in the Philippines is undeniable. Exports have surged, reaching 577 tons in 2025, an 18% increase year over year. This growth, according to MLA consultant Paul Perez, is the result of sustained partnerships and a commitment to quality.
A common misconception surrounding lamb is its cost. Chef Goco challenges this notion, explaining that while not inexpensive, lamb offers exceptional value. He playfully pointed out that roasting a whole lamb can actually be more affordable than roasting a whole pig.
Another barrier to wider acceptance is the perception of a “gamey” taste. Perez clarified that this often stems from confusion with mutton – meat from older sheep – which was historically mislabeled and imported. True lamb, he emphasized, comes from animals less than a year old, identifiable even by their teeth.
Breaking down these misconceptions is key to unlocking lamb’s full potential in the Philippine culinary scene. The goal is to dispel the myths and showcase the true flavor and versatility of this exceptional meat.
Beyond taste and cost, the nutritional benefits of lamb are significant, boasting high levels of omega-3 fatty acids, vitamins, and minerals. Equally important is traceability, ensuring consumers know exactly where their lamb originates, a cornerstone of the Australian lamb industry.
The Australian lamb industry is a vital part of the national economy, and maintaining its integrity is paramount. This commitment to quality and transparency is what drives the ongoing efforts to introduce and elevate lamb within the Philippines.
