Five star lamb tour
Five star lamb tour
Hugh Judd, foodservice project manager for EBLEX, is embarking on an educational tour of the country in a bid to get lamb back on menus in foodservice establishments.
Reduced supply, leading to higher prices, has seen lamb become somewhat of a premium meat of late but, with good numbers of new season lamb now flowing through the supply chain, EBLEX believes this is an ideal time for the catering industry to put lamb – a popular protein with consumers – back on the menu.
The tour hopes dishes such as this pot roast shoulder of lamb will get back on foodservice menus.
Aimed at independent chefs, foodservice operators, catering butchers and suppliers – and also open to students from catering colleges – the lamb tour will stop at five Quality Standard Mark Scheme approved farms in different locations around the country. The farms have been specifically selected for their different breeds, terrain and unique characteristics, which will enable the attendees to see for themselves the farming methods and practices behind the scheme standards.
The Quality Standard Mark Scheme for beef and lamb is an independently-inspected assurance scheme that incorporates guarantees of food safety, animal welfare, care for the environment and enhanced eating quality. New standards and specifications for Quality Standard Mark beef and lamb, which cover animal age, carcase classifications and maturation, have recently been added to the scheme by EBLEX as part of its commitment to drive demand for beef and lamb in the foodservice sector.
Hugh said: “Lamb remains a popular choice with consumers, especially when eating out, so we need to work with the supply chain to get it back onto menus.
“The lamb tour will provide an excellent opportunity to bring the supply chain together – to educate and inspire – and create discussion among our guests to help them better understand the needs of each sector.”
As well as a tour of the farms, the events will also include a butchery demonstration to showcase a number of lamb cuts that are ideal for caterers and offer good value for money. The day will conclude with a DIY barbecue lunch, when guests will have the opportunity to cook and sample the featured cuts for themselves.
In addition, all guests will be given an extensive support pack, with recipes and cutting specifications for the demonstrated cuts. They will also receive a copy of the latest Master Chef Master Butcher book, produced with the help of Michelin starred chef patron Andreas Antona.
Anyone wishing to attend the events should contact Laura Harrison at laura@nimblejack.co.uk to register their details or, for more information, call Hugh on 07966 083164.
