The best way to solve problems in the restaurant business is often to watch what your peers are doing, or better yet to ask them what works! As a less familiar and often premium protein, how do you get guests to order it, love it, and come back for more?
“I like to cook seasonally with lamb for my menu: shanks and slow braises in the winter, grilled chops and tacos in the summer,” Chef James Eddington, Eddington’s of Exeter.
From this candid conversation with Chefs Saba Duffy of Kush Modern Mediterranean, Jeff McInnis of Sunnyside Up Hospitality, James Eddington of Eddington’s, and Keith Brunell of Blue Spark Culinary, we came out with 3 keys that can apply to any operation.
Be approachable
Look for dishes that are already familiar, loved, and an easy order for your guests. The panel has served up everything from pastas with lamb ragu, mac and cheeses with merguez crumble, lamb tinga tacos, lamb empanadas and grain bowls with lamb meatballs, lamb burgers, and spicy lamb flatbreads. Aussie lamb’s mild flavour makes it versatile and able to add interest, upgrade, and differentiation to these menu standards.
Tell a story
Aussie lamb’s sustainability, quality, and pasture-raised bona fides can give your staff and marketing teams ample material to sell in the dish. One extra tip from our panel – make it personal! If you’ve been to Australia and seen lamb farming up close, picked up a dish from travels or your culture, family history, those are all compelling details to the guest. Two of our panelists “caught” their spouses with lamb dishes!
Look outside the rack
Lamb rack will always find a home and a buyer – but it’s not for everyone, especially in inflationary times. Cuts like the shoulder, shank or leg can be economical wins for operators and guests alike, lowering the risk and giving more space for margin. The slow cooking process makes them great for smoking and braising in batches, then crisping up for service…easy for operations, too.
If you want to catch the full panel discussion, check out the video here.
