LAMB ME YOUR RECIPE
CHEF'S SPECIAL EDITION

In Lamb Me Your Recipe Chef's Special Edition, join Paul for an epic taste journey as he visits Singapore's most talented chefs and have them share their extraordinary lamb creations with you!

ABOUT
LAMB ME YOUR RECIPE
CHEF'S SPECIAL EDITION

SHARING THE LOVE FOR LAMB, ONE MEAL AT A TIME.

EPISODE 1:
LEVEL33 & MEATSMITH LITTLE INDIA

Join us as we hear from two of Singapore's best chefs on how to use the finest high quality Australian lamb to create two mouthwatering lamb dishes.

Chef ArChan from LeVel33 who has trained in Australia, demonstrates how to do the Roasted Lamb Banjo that is crispy on the outside, and tender on the inside. Marinated with a variety of spices, stewed and then roasted, this dish is a perfect blend of flavours.

From Chef Kurt Sombero of Meatsmith Little India comes barbecue Lamb Ribs, with a unique Indian twist. The lamb ribs are first marinated for 36 hours, smoked for 8 hours and then grilled with a berry glaze. Spices are also used to give the ribs a distinct kick.

EPISODE 2:
PREGO & OPUS BAR AND GRILL

Paul Foster is back to get his hands on some of the finest lamb dishes in Singapore. Join him as he hears from two of Singapore’s best chefs whilst they create sumptuous dishes using quality Australian lamb.

Prego’s Chef Mauro Sanna dips into his Italian roots by making a spice lamb pizza that simultaneously redefines a pizza and pays homage to the sheep breeding that populates Sardinia - where Chef Mauro is originally from.

Chef Tazi Mohammed from Opus Bar & Grill also goes for the option of curing his homesickness by creating a distinctive Moroccan Lamb Skewer by using the simple ingredients of fresh herbs and high-quality free-range lamb cuts from Australia to enhance the flavour profile. 

EPISODE 3:
SUPER LOCO & CHEEK BISTRO

Join Paul Foster as he digs into two very culturally distinct lamb dishes made by two of the best chefs in Singapore.

Chef Jason Jones from Super Loco keeps it simple and delicious with his rendition of a Lamb Taco. But he uses it to introduce the lamb barbacoa - a spicy Mexican slow-cooked lamb. He recreates this traditional dish by using a premium-grade Australian lamb shoulder.

In Cheek Bistro, Chef Rishi Naleendra introduces us to the restaurant’s popular Lamb Ribs where he uses roasted spices to add delicious flavour to the dish. Using the finest Australian lamb, Chef Rishi believes it is perfect for retaining all the flavour from his spices.   

EPISODE 4:
BURNT ENDS & CHICO LOCO

Join us as we peek into the restaurants of two of Singapore's best chefs and see how they use high-quality Australian lamb in their delectable dishes.
 

Burnt Ends’ Chef Dave Pynt makes full use of his wood-burning oven to create a Lamb Gyro in his one Michelin-star restaurant. The Australian lamb shoulder he uses is first brined in a buttermilk solution for two days before being oven-roasted for three hours.

Chico Loco’s Chef Randy Torres creates another unique dish – Achiote Roast Lamb. A rotisserie lamb that pairs with Achiote – a traditional Mexican spice that is a rare find outside of its home country. 

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