News
"Australian Lamb Ambassadors" campaign kicks off! MLA and Victorian Government to organize Australian Lamb Tasting Event
In the early spring, when the spring light is brimming, the "Lambassador" event kicked off on February 8 at the Shanghai Old Wharf Victorian Bazaar! Meat & Livestock Australia (MLA), in collaboration with the Victorian Government, and a group of importers, exporters, retailers and catering industry friends came together to taste the richness and flavor of Australian lamb. The MLA and the Victorian Government joined together with importers, exporters, retailers and caterers to savor the delicious taste of Australian lamb and to share the spring "food" light.
Joe Zhu, General Manager of MLA Greater China
Joe Zhu, General Manager of MLA Greater China, delivered a welcome speech at the event. Joe said, "Australian Lamb Ambassador" is a global lamb promotion program launched by MLA, aiming to select professional chefs and gourmet chefs with rich professional knowledge and industry background, who love Australian lamb and are willing to share their knowledge, and to bring the quality of Australian lamb to the public through experiencing the Australian culture and local conditions, culinary competition, cuisine innovation and publicity exchange. Through hands-on experience of Australian culture, culinary competitions, cuisine innovation and promotional exchanges, the event will introduce Australia's quality lamb, especially lamb, to consumers around the world.
Nick Henderson, Deputy Commissioner for Greater China, Victorian Government
Welcoming guests on behalf of the Victorian Government, Nick Henderson, Deputy Commissioner of the Victorian Government for Greater China, said that Victoria is Australia's largest producer of lamb and mutton, and one of the top ten exporters of lamb and mutton globally. China is the second largest export market for Victorian lamb products. 208,000 tons of lamb will be exported from Victoria in 2021-2022, valued at A$1.89 billion, a 35% increase from 2020-2021.
The event featured quality suppliers of lamb from Victoria (in no particular order):
Cedar Meats is a family-owned Australian business serving consumers worldwide, specializing in processing lamb, adult lamb and goat meat, using high animal welfare standards and focusing on product integrity.
JBS Australia's lamb products are grass-fed and strictly free from artificial additives, growth hormones, and any genetically modified crops, ensuring that they are rich in high quality, high protein and low in calories.
Coles, a 100 year old Australian company, processes over 2 million lambs per year to strict video safety specifications and can customize products to meet customer requirements. Consistency is a distinguishing feature of their lamb products.
Mastlink Australia directly involved in the source, involved in the purchase of live sheep, more conducive to the control of live sheep resources, to ensure product traceability, and Australia's large slaughterhouses to maintain a long-term stable cooperative relationship, strict control of meat quality.
Clinton Zhu, Founder of Yifan Culinary Education
During the tasting, Clinton Zhu, the founder of Yifan Culinary Education, spoke on behalf of "Lambassador". He mentioned that Australian lamb is the product of excellent environment. Wide pastures, clean rain and bright sunshine make Australian lamb flavorful and popular among global consumers, and it is widely used in the catering industry. He then introduced the five types of Australian lamb used in the menu, namely Lamb Tenderloin, Lamb Breast, Bone-in Leg of Lamb, Lamb Loin, and French Cut Lamb Chop.
Lamb Tenderloin, also known as Lamb Filet, is made by removing the entire piece of meat from the underside of the loin. With little movement and almost no fat or connective tissue, this is one of the softest and most tender parts of the lamb's body.
Lamb tenderloin is used in an unusual dish called Lamb Tarta. The tenderness and freshness of the tenderloin is complemented by a sauce of kimchi, soy-marinated egg and silverfish fillet, which is served with taro crisps, giving the dish a distinctive, rich texture without sacrificing the subtlety and uniqueness of the lamb.
Lamb Brisket, taken from the breast of a sheep, is prepared by removing all the bones and cartilage. It is a fatty, lean, layered meat that can be used in a variety of ways.
For this flavorful Harira, the Australian Lamb Brisket is used. The lean lamb breast is slow-cooked with Moroccan flavors such as lentils and chickpeas until tender, and served with naan bread for a meaty, exotic flavor.
Lamb Leg, split at the right angle through the natural seam of the leg with the buttocks, gives 4 pieces of lamb leg. A thin layer of fat is often kept on top so that it does not dry out too much during cooking. Roasted on the bone, the meat is more flavorful and tender.
Living Colors and Flavors
Joe Zhu, General Manager of MLA Greater China
Joe Zhu, General Manager of MLA Greater China, delivered a welcome speech at the event. Joe said, "Australian Lamb Ambassador" is a global lamb promotion program launched by MLA, aiming to select professional chefs and gourmet chefs with rich professional knowledge and industry background, who love Australian lamb and are willing to share their knowledge, and to bring the quality of Australian lamb to the public through experiencing the Australian culture and local conditions, culinary competition, cuisine innovation and publicity exchange. Through hands-on experience of Australian culture, culinary competitions, cuisine innovation and promotional exchanges, the event will introduce Australia's quality lamb, especially lamb, to consumers around the world.
Nick Henderson, Deputy Commissioner for Greater China, Victorian Government
Welcoming guests on behalf of the Victorian Government, Nick Henderson, Deputy Commissioner of the Victorian Government for Greater China, said that Victoria is Australia's largest producer of lamb and mutton, and one of the top ten exporters of lamb and mutton globally. China is the second largest export market for Victorian lamb products. 208,000 tons of lamb will be exported from Victoria in 2021-2022, valued at A$1.89 billion, a 35% increase from 2020-2021.
The event featured quality suppliers of lamb from Victoria (in no particular order):
Cedar Meats is a family-owned Australian business serving consumers worldwide, specializing in processing lamb, adult lamb and goat meat, using high animal welfare standards and focusing on product integrity.
JBS Australia's lamb products are grass-fed and strictly free from artificial additives, growth hormones, and any genetically modified crops, ensuring that they are rich in high quality, high protein and low in calories.
Coles, a 100 year old Australian company, processes over 2 million lambs per year to strict video safety specifications and can customize products to meet customer requirements. Consistency is a distinguishing feature of their lamb products.
Mastlink Australia directly involved in the source, involved in the purchase of live sheep, more conducive to the control of live sheep resources, to ensure product traceability, and Australia's large slaughterhouses to maintain a long-term stable cooperative relationship, strict control of meat quality.
Clinton Zhu, Founder of Yifan Culinary Education
During the tasting, Clinton Zhu, the founder of Yifan Culinary Education, spoke on behalf of "Lambassador". He mentioned that Australian lamb is the product of excellent environment. Wide pastures, clean rain and bright sunshine make Australian lamb flavorful and popular among global consumers, and it is widely used in the catering industry. He then introduced the five types of Australian lamb used in the menu, namely Lamb Tenderloin, Lamb Breast, Bone-in Leg of Lamb, Lamb Loin, and French Cut Lamb Chop.
Lamb Tenderloin, also known as Lamb Filet, is made by removing the entire piece of meat from the underside of the loin. With little movement and almost no fat or connective tissue, this is one of the softest and most tender parts of the lamb's body.
Lamb tenderloin is used in an unusual dish called Lamb Tarta. The tenderness and freshness of the tenderloin is complemented by a sauce of kimchi, soy-marinated egg and silverfish fillet, which is served with taro crisps, giving the dish a distinctive, rich texture without sacrificing the subtlety and uniqueness of the lamb.
Lamb Brisket, taken from the breast of a sheep, is prepared by removing all the bones and cartilage. It is a fatty, lean, layered meat that can be used in a variety of ways.
For this flavorful Harira, the Australian Lamb Brisket is used. The lean lamb breast is slow-cooked with Moroccan flavors such as lentils and chickpeas until tender, and served with naan bread for a meaty, exotic flavor.
Lamb Leg, split at the right angle through the natural seam of the leg with the buttocks, gives 4 pieces of lamb leg. A thin layer of fat is often kept on top so that it does not dry out too much during cooking. Roasted on the bone, the meat is more flavorful and tender.
Living Colors and Flavors
Anhui Public Security Bureau No. 34011102003322