MEAT LIVESTOCK AUSTRALIA LAMBASSADORS’ WORKSHOP AT HILTON KL

(left-right) Hilton Chef Steven Wong, Australian High Commissioner Dr Justin Lee, Chef Eric Siew and Agriculture Counsellor Sanjay Boothalingam

Australian lamb is not only lean, tender, and healthy but also versatile and easy to cook. With many different cuts available, the meat is suitable for both Asian and Western cooking. 

Meat Livestock Australia (MLA) recently hosted a fun-filled Lambassadors’ Workshop to showcase the great attributes of Australian lamb at Chambers Restaurant, Hilton Kuala Lumpur.

Australian High Commissioner Dr Justin Lee (left) and Agriculture Counsellor Sanjay Boothalingam joined local media members in making open-face lamb pies in a hands-on workshop conducted by Lambassador Chef Eric Siew and Hilton KL Chef Steven Wong.

In his welcome speech, Dr Lee highlighted that 38% of the global supplies – approximately 431,000 tonnes – of sheep meat comes from Australia. Malaysia is the second largest destination for Australian sheep meat in South-East Asia as the country imports 84% of its sheep meat from Australia.

Dr Lee said: “Our red meat export industry is underpinned by a strong biosecurity framework and export regulations in addition to our world-class food regulatory system. Australia also supplies over 17 Islamic markets with Australian halal red meat. We abide by importing country requirements, Australian export legislation, and the Australian Government Authorised Halal Program (AGAHP).”

After observing the two Lambassador Chefs in action (refer to recipe enclosed), the media members then made and decorated their own lamb pies. They were also treated to an array of afternoon tea treats featuring Australian beef and lamb prepared by the Hilton KL team.

According to Valeska, Meat & Livestock Australia’s Regional Manager for South-east Asia, maintaining current production and consumption levels of Australian red meat – beef and lamb – will not contribute to additional global temperature rise – otherwise known as ‘climate neutral’. This means eating Australian lamb does not have an adverse impact on the environment.

“In addition, greenhouse gas emissions from our red meat industry have halved over the last 16 years. There is significantly more tree cover on Australia’s grazing lands than there was 30 years ago, and it takes 68% less water to produce a kilo of beef,” she said.

Australian lamb is halal to the bone. The animals are slaughtered under the Australian Government Supervised Halal Programme, by Muslims approved by accredited Islamic certifying authorities in accredited processing plants, according to strict Islamic law or Syariah, and in compliance to importing country’s strict halal protocol. This programme is guaranteed under the Australian law, and administered by the Federal Department of Agriculture.

A good source of protein, Australian lamb contains 13 essential nutrients required for good health. Among them are Iron, Zinc, Omega-3 fatty acids and B vitamins.

For more Australian lamb recipe ideas, visit: https://www.trueaussiebeefandlamb.my/#