Meat & Livestock Australia (MLA) continues to push the education on Australian lamb with its global Lambassador initiative. The initiative celebrates the fantastic flavours of high-quality and nutritious Australian lamb in Singapore and globally. Launched in Singapore in 2020, four Singapore chef Lambassadors are now part of a global network of lamb ambassadors, driving greater awareness of the versatility and accessibility of  Australian lamb in the market.

Lambassadors are passionate about educating and inspiring everyone to eat more Australian lamb.  Based on MLA Global Consumer Tracker Singapore (2021), the Little Red Dot tends to stray from the meat because Singaporeans are unfamiliar with Australian lamb – they enjoy it when they dine out but lack the general knowledge of preparing and cooking the red meat at home. These insights have led to a series of projects with the Lambassador initiative and its handpicked Lambassadors. They create tantalisingly delicious and innovative lamb menus that one can try at any of the Lambassadors’ restaurants. These recipes can also be adapted at home for families to enjoy.

Lamb Tartare

On Monday, August 29, Singapore media were treated to an intimate Lambassador masterclass session. MLA Master Butcher Calvin Gung first guided guests through a live butcher’s demonstration, where he showcased the different lamb cuts available. Calvin explained the versatility of Australian lamb – how it can be used for Asian (e.g. Japanese, Korean) on top Western cuisines, and how Singapore has a multitude of touchpoints from retailers to dining venues for consumers to experience quality Aussie lamb, such as CS fresh, NTUC Fairprice, Little Farms, Ryan’s Grocery, MONTI, REBEL REBEL, Meatsmith and many more.

After chatting about the inner workings of lamb and sharing an array of cuisines that lamb can be integrated into, Calvin handed the session to Singapore Lambassadors, Executive Chef Eddie Goh from Meatsmith Telok Ayer, Executive Chef Felix Chong from MONTI and Chef Alysia Chan from REBEL REBEL. The team of culinary talents were tasked to select a cut of their choice and prepare a dish for the guests. Chef Eddie presented a delectable Lamb Kebab using lamb shoulder, Chef Felix chose a classic Lamb Rack that was roasted to perfection, and Chef Alysia took guests out of their comfort zones with a tender and flavourful Lamb Tartare using the loins.

The Lambassadors shared key learnings and insights on Australian lamb from their recent paddock-to-plate experience in Melbourne, Australia, where they had the chance to learn more about lamb producers and exchange ideas and knowledge with other Lambassador chefs worldwide.

“I believe Australia produces great lamb in terms of the taste profile. Guests tend to expect it to taste gamey or resemble mutton or even goat, but that is not the case. Together with the other Lambassadors, I hope that our guests got to learn more about Aussie lamb and how it is different and if you cook it right or visit a venue that understands the meat, you’ll enjoy it just as much as us!” shared Singapore Lambassador, Felix Chong from MONTI.

Guests finished the session with industry knowledge and expertise on cooking lamb at home and what to look out for when they dine out, allowing them to enjoy more of what Australian lamb offers.

“Singaporeans can look forward to more lamb recipe ideas and preparation tips from our Lambassador community. I have had some of my best Aussie lamb meals in Singapore, and fantastic to see that chefs are pushing the boundaries in terms of innovative cooking, using all parts of the lamb such as shank, ribs, necks,” says Valeska, MLA Regional Manager Southeast Asia. “It is also in line with minimising food waste and being more sustainable – which are Australian red meat industry goals as well”.

MLA will continue to provide learning opportunities similar to the masterclasses. Foodies and chefs can follow the Lambassadors’ journey at Be inspired to cook with Aussie lamb, and right here in Singapore, savour lamb dishes from a repertoire of international cuisines from America, Asia, Europe, and the Mediterranean.

With Australia’s abundance of wide-open spaces, Australian lamb is proudly free-range, mild-tasting and naturally lean and tender. Australian farmers take a natural approach to sustainable farming, working alongside the government to be an industry that aims to be carbon neutral by 2030. Learn more about Australian lamb, the Lambassadors and the broader initiatives at

Images: True Aussie Beef and Lamb

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