Australian Lamb Processed into Indonesian Specialties, What's on the Menu?

Dream - A week before Eid al-Adha 1444 H, have you thought about serving lamb dishes? Although many people enjoy goat or beef, did you know that lamb meat actually contains higher iron content.

Until now, many people avoid lamb dishes because the meat is tough. However, if processed correctly, the served lamb dish can be tender and of high quality, just like Australian lamb.

Dishes made from Australian lamb will be even more delicious when cooked with Indonesian spices. The result is a tasty menu that eliminates the 'distinctive' smell of lamb that is disliked by food enthusiasts.

"Australian lamb is known for its quality, taste, and nutritional value," said Valeska, Regional Manager South-East Asia MLA.

In collaboration with Artisan Kuliner Group (AKG), Meat & Livestock Australia (MLA) presents "Lambassador: Lamb & Spices - Savour the Excellence of Aussie Lamb in Indonesian Spices" which will take place from June 22 to July 21, 2023.

During this period, visitors can enjoy Australian lamb dishes with Indonesian flavors resulting from the collaboration between Chef Rizqi, Corporate Chef of Artisan Kuliner Group, and Chef Eko, Executive Chef of Noesaka Restaurant.

Visitors can indulge their taste buds with the appetizer dish Sate Buntel, which is minced lamb wrapped in lamb fat, Javanese spices, and sweet soy sauce.

Then, continue with the main course, Sop Domba Kacang Merah Khas Betawi, which is a soup made from lamb feet, combined with red beans and Betawi-style side dishes.

In addition, there is also Domba Bakar Khas Gorontalo, which is boiled and sweet-spicy grilled lamb ribs with Gorontalo-style soy sauce and palm sugar. There is also Gulai Bareh Domba Khas Minangkabau, a boiled lamb dish wrapped in spicy spices and served with Minangkabau-style rice crust.

"We are very pleased to have Lambassador Indonesia, Chef Rizqi, who is known for his enthusiasm and creativity in presenting Australian lamb in his dishes," he added.

Previously, Chef Rizqi, who was part of the Lambassador delegation in Melbourne, explored everything about Australian lamb for a week. This includes visits to farms, animal cutting demonstrations, cooking classes, and exploring culinary trends in the local industry.

Chef Rizqi said that there are several factors that make Australian lamb meat more tender. One of them is the cutting process, which is not done in front of other lambs.

This way, it does not stress the lamb to be cut and produces tough meat. Additionally, the meat is not immediately sold after being cut, but is first aged, making it more tender.