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Aussie Meat Trends

Boston Chefs Get Down Under

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Butcher ImmersionIn the midst of what turned out to be A LOT of snow in Boston last month, your mates at True Aussie Beef & Lamb hosted an invitational seminar for chefs from local colleges, restaurants and healthcare venues to spend a day with an intimate group of their peers learning about Aussie grass-fed beef and lamb and getting to work with it together in the kitchen. The event featured demonstrations by official lambassador chef Andy Husbands, a trends roundtable from Flavor & the Menu editor Cathy Holley, and a live lamb butchery demo from world-class Aussie butcher Doug Piper.

Here’s what some of the participants had to say about the day:

“What a great class and day. Thank you so much for including me. I already have plans for the lamb top steaks we used in our cook off for my spring menu planning! There is nothing better than collaboration with your peers in the kitchen. We all came from different back rounds and I learned something from everyone.”
– Chef William Kovel, Catalyst, Cambridge MA

“The information presented was really strong, and the chance to work with Aussie beef and lamb was a highlight.”
- Chef Dan Van Etten, Rhode Island Hospital

Watch for more exciting developments as the spring begins to emerge in Boston. Restaurants will be turning up the heat at special culinary events, competitions and media appearances, bringing Aussie Lamb to more plates across the city.

Boston Immersioin

Featured Chef: Andy Husbands

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Andy HusbandsChef Andy Husbands is something of an icon on the Boston restaurant scene, with 19 years of success in the South End under his belt with Tremont 647 and Sister Sorel. He’s also written 4 books, from 2004’s “The Fearless Chef” to 2014’s “Grill to Perfection.” And somehow he finds time to compete -- and win – in the arcane world of championship BBQ. We caught up with Chef Andy shortly after he helped lead a seminar on True Aussie Beef & Lamb for local Boston chefs as an official “lambassador.”

What did you take away from the immersion?
It was a lot of fun getting to cook with peers outside of the restaurant context. As professionals we don’t get to do that too often, and strip away all the guardrails of the restaurant kitchen and just cook for the sake of it. It’s a great way to get fired up.

What do you like best about lamb?
I think Americans –chefs and guests alike - often forget about lamb; it’s not the go-to that beef or chicken are. At our restaurant, we love using lamb, especially in atypical applications. At the immersion I did an Aussie lamb pastrami, and right now we’re working on a “lamb ham” for Easter. People have a view of lamb as a special occasion dish – but it can be so much more than that.

What about Aussie lamb in particular?
I’ve worked with Aussie lamb before, so I knew what to expect; but the quality we cooked with that day was truly spectacular. As a chef I look for flavor, sustainability, and consistent quality in pretty much every ingredient, and especially meats. The Aussie lamb is right on point with all three of my key areas. It’s why I’m an Aussie lambassador!

What are some of your favorite ways to cook lamb?
I’m a huge fan of live fire cooking, and anything on the grill. We sometimes do lamb on the spit, which is fantastic. Live fire gives you that caramelization and maillard reactions; you melt the fats just right and get an amazing natural lamb flavor.

What about flavor combinations, herbs and spices?
There’s nothing wrong with classic flavor combinations like fresh mint, rosemary and oregano. One of the best things you can do with lamb is just grill it simply with olive oil and herbs, then hit it with a bit of lemon and sea salt. Andy’s Aussie Lamb Leg with Lemon and Fresh Herbs is a great example!  Meat in general and Aussie lamb in particular is naturally sweet – so the classic contrast of sweet and sour works really well. I also love using North African spices like fenugreek, cinnamon and ginger.

What advice would you give restaurateurs to help their lamb sell?
It’s all in the marketing and how you write your menu. We focus on training and tasting with our servers. Our approach is to have our staff think of themselves as tour guides and local insiders to the menu; they have to know the menu inside and out, and then they can help a guest find the perfect dish for them. So they taste everything, and we arm them with the story behind each menu item.