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Aussie Meat Trends

Sweet & Spicy

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Let your taste buds fall in love this Valentine's Day with a delicious lamb dinner. Our sweet and spicy recipes will have you cancelling those dinner reservations, and instead whipping up a home-cooked meal for two.

For a sweet treat, try this recipe for baked Australian lamb racks with honey. It's a true crowd-pleaser, and pairs well with many sides.

Feeling more spicy? Our lamb cooked with chipotle and spices will definitely heat things up.

Satisfy both cravings with this recipe for sweet and spicy Australian lamb leg. Either way you can't go wrong with all natural, pasture-fed Aussie lamb.

Sustainable ≠ Local

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Some of the nation’s top foodservice programs on college campuses, one of the industry’s pioneering segments for sustainability initiatives, are starting to rewrite the equation where sustainable = local. Led by Stanford University’s Residential and Dining Enterprises and UMASS Amherst, these schools are measuring environmental impact and sustainable sourcing in more than food miles. Here’s a recent article about the program at UMASS – more will be coming out soon about the dynamic program at Stanford.

In Case You Missed It…

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MLA recently conducted a webinar about Protein Trends in Grass-Fed Beef with Technomic and Meatingplace.com. If you didn’t catch it live, not to worry – the webinar is available to stream on demand at no charge.

We’re On The Cover!

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FTM Cover

Speaking of Flavor & the Menu, the last issue of 2014 featured one of our favorite dishes, Australian Lamb Meat Pie, on the cover! Inside, they break down the component parts of its deliciousness, and even the most excellent beverage pairing. See if you can guess it, and follow the link the see if you were right.

‘Tis the season…for trend predictions

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Happy New Year! You can always tell when a new year is beginning, not just from the cold weather and fireworks, but the flurry of trend predictions from the experts. Flavor & the Menu’s top ten trends issue is out, and is full of good news about sustainable meats. One of the top 10 this year is what they cheekily call “Good Vibrations” – pointing out that consumers are looking for food that makes them feel good from multiple perspectives. This means foods and restaurants that can tell a story about serving good for you food that’s good for the planet, and do good for the community, are poised for success. One standout stat in the article: A full “68 percent of American consumers care about ordering protein that is sustainably raised or caught.”

More Meat.

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Consumers looked hungrily for more meat in 2015, despite higher prices for most proteins. Trend watchers Bret Thorn and Nancy Kruse saw a lot of traction for beef, as well as more usage of less-common meats like lamb and even goat! Their look back at 2014 is an excellent read.

More on scrumpets and lamb ribs!

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In last month’s Meat Mail, we mentioned trends guru Gerry Ludwig from Gordon Food Service’s nod to lamb at the Flavor Experience conference in Newport Beach. Gerry threw a spotlight on lamb’s emergence on menus outside of its traditional comfort zone of fine-dining, citing a statistic from our friends at the American Lamb Board and research firm Datassential’s MenuTrends™, he noted that lamb is up in penetration on chain and independent restaurants by over 13 percent over the last 4 years.

In particular, Gerry noted the rise in casual applications for bar foods and pub fare. One of the hottest is lamb ribs, popping up at hot spots like Dusek’s in Chicago and Laurel Hardware in Los Angeles (with Gochugang), and Serpico in Philadelphia (with Japanese eggplant, yogurt and mint); oh, and Ada St in Chicago (with agave glaze and habanero cream).

The other hot item is adorably called “scrumpet” and is a classic UK bar food made of braised lamb shoulder or breast, formed into edible fingers, dusted with panko and fried. Gastropub pioneer Dirk Flanigan created a version for the iconic Green Door Tavern in Chicago with a house sauce that’s a take on horseradish aioli, April Bloomfield serves hers with malt vinegar and fresh mint at the Breslin in NYC, and Cavalier in San Francisco serves it with a dipping sauce of pickled mint and chilies. The general theme seems to be that it’s scrumptious and delicious, any way you serve it!