What global chefs want from Australian lamb

Twenty-three global chefs recently traded aprons for boots in Western Australia to gain a firsthand look at the people, operations and practices behind the Australian lamb industry.

The visit was part of Meat & Livestock Australia’s Lambassador program, which connects influential food professionals with the producers, processors and practices behind Australian lamb.

Over two days, the Lambassadors visited saleyards, farms and the processing facility of WAMMCO, a Western Australian farmer-owned co-operative that produces, processes and markets premium lamb.

Held in Katanning on 15 October, the visit culminated at WAMMCO’s annual general meeting where the Lambassadors joined local producers and put their culinary skills to work in a live cooking challenge judged by WAMMCO members.

The dishes drew on Thai, Korean, Chinese and Western influences to showcase the versatility of Australian lamb and its place on menus around the world.

WAMMCO Marketing Manager Damien Giumelli said the visit showcased the value of connecting producers directly with the people who influence consumer purchasing decisions.

"What a wonderful opportunity to have such creative and connected people here in Western Australia," Damien said.

"To be able to give the Lambassadors an experience in Western Australia, to educate them on how lamb is produced, the provenance, the story behind it, which then they can take back to their customers."

The connection between paddock and plate was a recurring theme throughout the AGM, with discussions among members focused on market conditions, processing capacity and future growth opportunities.

The presence of international chefs, however, offered producers a rare glimpse into what matters most at the consumer end of the supply chain.

WAMMCO Chief Executive Officer Coll MacRury said the industry remained focused on positioning Australian lamb as a premium product.

"Our markets want healthy protein; high-quality lamb, grass-fed, antibiotic-free, that's going to be the premium," Coll said.

That message resonated strongly with the visiting chefs, many of whom were seeing Australian lamb production up close for the first time.

Among them was Thailand's Chef May, who teamed up with fellow Lambassadors from Korea, China and the United States to create a fusion dish featuring grilled lamb loin with tamarind glaze, kimchi and complementary side dishes.

Rather than treating lamb as a traditionally Western ingredient, Chef May said Australian lamb lent itself naturally to a range of cuisines.

"It doesn't mean that we need to cook Western style only," she said.

"We can combine good quality imported Australian lamb with a Thai dish."

Just as impactful as the cooking was the opportunity to understand how the product is produced.

"The picture I saw yesterday is totally different from what I was imagining – it’s clean and professional," Chef May said.

After touring the processing facility and seeing the care taken throughout the supply chain, she said it was easy to understand why Australian lamb had earned its reputation for quality.

For Western Australian producer, Geoff Bilney, the exchange offered a rare opportunity to hear directly from chefs using their product around the world.

Bilney's business was recognised during the AGM for supplying one million lambs to WAMMCO since 2014, but he was equally interested in the conversations taking place between producers and chefs.

"I don't think the farmers understood what was important to the chefs," Geoff said.

"The animal welfare, all the stuff that’s important to those people, that’s just standard practice for farmers."

As chefs shared what consumers are increasingly asking about, producers gained fresh insight into how their everyday practices contribute to Australia's reputation in premium markets.

"I think they're all quite proud at the end of it, realising that what they're actually doing is greatly appreciated around the world," Geoff said.

That pride was evident throughout the afternoon as producers sampled dishes created by the Lambassadors and discussed market trends with WAMMCO representatives.

Despite ongoing global market challenges, the co-operative continued to see strong opportunities across North America, China and other premium export destinations.

According to Damien, maintaining diverse market access remained one of WAMMCO's greatest strengths and allowed the business to maximise value across the entire carcase.

For many in attendance, the day's biggest takeaway wasn't commercial. It was the reminder that every cut of lamb carries a story.

By bringing producers, processors and chefs together in Katanning, the program not only strengthened connections across the supply chain, but brought Australian lamb producers closer to those serving their product in kitchens around the globe.