Lamb is healthy, easy to cook and easily melds into Filipino cuisine. Unfortunately, at the moment, lamb is still considered as premium meat and not as readily accessible as pork or beef. Likewise, the general public, who did not grow up eating lamb, still has some misconceptions and biases against it.
But things are going to change now that renowned Filipino chef J Gamboa has been officially named as the Philippines’ new ‘Lambassador,’ a role that is dedicated to championing the quality, versatility and growing appeal of Australian lamb among Filipino chefs and culinary connoisseurs and, soon, regular consumers.
Filipino food lovers usually get introduced to lamb during their travels abroad and, once back in the Philippines, get a good taste of it when dining in mostly chef-driven restaurants. After all, professional chefs are most knowledgeable about the meat, and they know how to choose good quality meat and how to cook it properly. In the ‘new’ lamb category, Australian lamb reigns supreme and is the top choice among professional chefs.
‘I’ve been a big fan of Australian Lamb since we opened Cirkulo in 1995. Through the years, Australian lamb has always been guest favorites on our menu: Garlic and Pepper Crusted Slow Roasted Australian Lamb Ribs, Cordero Lechal Asado (Roasted Australian Suckling Lamb with Chimichurri Sauce), to name a couple,’ said Chef J, who has been enjoying lamb since he was a child.
‘I remember that when I was a child, my mom, Julie Gamboa, would buy ‘Glen-Joe T-bone lamb chops at the Cash and Carry PX and serve them for Sunday dinners – crispy, golden brown, and smothered in garlic and her favorite Maggi seasoning. We all enjoyed this special treat growing up,” he recalled.
The chef is honored to be a “Lambassador,” whose other credits include working under the Michelin Select Spanish restaurant of the family-owned Milky Way group of restaurants that includes Milky Way Café, AzuThai, and Tsukiji Japanese restaurant. The latter he runs with his sister Malu Gamboa Lindo.
‘Australian lamb is versatile, lends to a lot of cooking styles and cuisines, and, I think, is under-utilized. It’s fun to discover new ingredients and rediscover classic dishes using lamb instead of chicken, pork, or beef,” he addedIt was via an intimate lunch attended by key media and industry partners that Chef J was officially named Lambassador by Meat and Livestock Australia (MLA), a service provider to the Australian red meat industry that supports producers through marketing, research and development initiatives. In international markets such as the Philippines, MLA works closely with industry partners to promote the quality, safety, and enjoyment of Australian beef and lamb.
As the new Lambassador, therefore, Chef J will lead initiatives focused on inspiring menu innovation, strengthening chef engagement and making lamb more accessible in the local market. This is because the Lambassador program forms part of ongoing efforts to build greater awareness and appreciation for Australian lamb in the Philippines through chef-led advocacy and consumer engagement.
During the press lunch, Chef J showcased how lamb fits the Filipino palate and how good and versatile it is by presenting a curated menu with Australian lamb as the main meat, complemented by premium Australian beef.
Guests got to taste Slow Roasted Australian Lamb Shortribs (with garlic, pepper, sea salt, olive oil, fresh lemon); Cordero Lechal Asado (oven roasted Australian suckling lamb with rosemary, garlic, Chimichurri Sauce); and Lamb Shank Osso Bucco (red wine braised Australian lamb shanks, lemon gremolata).
The supporting menu of Australian beef dishes included Tartar de Buey (Australian beef tenderloin, capers, shallots, roasted bone marrow, toasted brioche); and Chuleta de Lomo Alto con Hueso (charcoal grilled bone-in Stanbroke Farms Australian ribeye, roasted vegetables, thyme salt, cooked in Cirkulo’s custom Josper oven).
In the coming weeks, Chef J will lead a series of engagements, including chef collaborations, menu development initiatives, and consumer-facing activities designed to make lamb more accessible and relevant in the local market.