The best way to solve for problems in the restaurant business is often to watch what your peers are doing, or better yet to ask them what works! We recently convened a panel of our #aussome Lambassadors to dive into how to find success with lamb on the menu. As a less familiar and often premium protein, how do you get guests to order it, love it, and come back for more? In 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 flavor and versatility means it can add interest, instant 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 concept 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.
Super thanks and “good onya” to all of our panelists – if you want to catch the full panel discussion – and hear how lamb dishes snagged these chefs a spouse -- we caught it on video here. Great stuff!