Join us as we hear from two of Singapore's best chefs on how to use the finest high quality Australian lamb to create two mouthwatering lamb dishes.
Chef ArChan from LeVel 33 who has trained in Australia, demonstrates how to do the Roasted Lamb Banjo that is crispy on the outside, and tender on the inside. Marinated with a variety of spices, stewed and then roasted, this dish is a perfect blend of flavours.
From Chef Kurt Sombero of Meatsmith Little India comes barbecue Lamb Ribs, with a unique Indian twist. The lamb ribs are first marinated for 36 hours, smoked for 8 hours and then grilled with a berry glaze. Spices are also used to give the ribs a distinct kick.
Find out more at www.lambassadors.com.