"However, lamb meat is the highest in protein, iron, and vitamins compared to other types of meat protein. "Lamb meat has higher iron content, but still should not be consumed too often because every food will be beneficial if consumed properly," said Siti Nur Aini, Trade Development Manager Meat & Livestock Australia when met in the Lamb Challenge program on Thursday, February 22 at The Alana Hotel, Sentul West Java."

This makes the availability of green space for grazing sheep wider, and the air and water in Australia remain free from pollution. In addition, sheep are actually not suitable for farming in Indonesia, which has a hot climate. The meat produced will be better if it comes from sheep that live in cold weather. Australian lamb is also safe and halal because in its export process, it collaborates with the Indonesian Ulama Council and the Halal Assurance Organizing Agency.

"Lamb meat does need to be processed properly in order to become a delicious dish. Although Australian lamb meat already has a tender texture, the cooking process also needs to use the right techniques and temperature. Lamb meat has parts such as lamb shank, lamb loin, lamb rack, and so on."

The competition was held at The Alana Hotel and Conference Sentul City by Aston on Thursday, February 22, 2024, and was attended by 22 famous chefs from the Archipelago West Area. Riswan Pramudia, who is the Chef at Fave Hotel Pamanukan Subang, came out as the runner-up in the competition. Riswan transformed lamb meat into Minang-style curry from Sumatra. In his dish, Riswan combined lamb meat with papaya leaves, lesser galangal leaves, and torch ginger leaves, which provided a warm sensation in the mouth to neutralize the heavy taste of lamb meat.

He also chose cassava as his carbohydrate because cassava is the lowest calorie and lightest carbohydrate compared to other carbohydrates. One of the judges, Chef Ika Rizqi Pradana, also explained that this competition is quite tight because the participants are head chefs and executive chefs from the best hotels and restaurants. Most participants also choose the same meat cuts, namely lamb rack and lamb loin.

"First place winner used lamb rack. The maturity is just right, the collaboration between protein and carbohydrates is also right, and the taste is the most perfect among the others," said Chef Rizqi. Another judge, Chef A.S. Windoe, also explained that the winner's dish is likely to be used for promoting lamb dishes in all restaurants and hotels within the Archipelago West Area, especially since it is the right moment as we enter the month of Ramadan."