Lamb is one of the most common and versatile meats around the world, yet in the Philippines, it suffers from certain misconceptions – that it is expensive, that it is only for special occasions, and that it has a peculiar smell, known in the vernacular as “anggo.”
“Lamb is actually easier to prepare than beef, and it is not as expensive as you would think. It also has a delicate flavor,” said Chef Robby Goco, one of the country’s most respected chefs who started using lamb in his restaurant in as early as 2000.
Goco, who has earned the distinction of being the Philippines’ first-ever Lambassador, has been bringing Australian lamb to the heart of Filipino cuisine in bold and refreshing ways.
Handpicked by Meat & Livestock Australia (MLA), Chef Goco joins a global league of chefs under the Lambassador Program, an initiative backed by the Government of Victoria. The program offers top culinary talents from across the world an immersive experience in Australia—touring sustainable farms, meeting producers, learning butchery techniques, and exploring new lamb cuts and preparations.
The goal is simple: to empower chefs to inspire their home countries with the potential of Australian lamb as an everyday, versatile, and culturally relevant protein.
“I’ve always believed lamb deserves a place on the everyday Filipino table. It’s not just for special occasions. With the right approach and flavor profile, it can be as comforting as adobo or as exciting as your next burger,” Chef Goco said.
During an exclusive tasting held at Souv, BGC Chef Goco presented a masterfully curated five-course menu showcasing lamb in globally inspired yet locally grounded dishes:
• Cumin-Crusted Lamb Loin Chop – served with cucumber yogurt and a refreshing Greek spring salad;
• Lamb al Ajillo – tender porterhouse cuts cooked in garlic, parsley, potatoes, and extra virgin olive oil, echoing Spanish simplicity;
• Lamb Burger – stacked with fried halloumi, pickled beets, and creamy tzatziki on a brioche bun, a nod to Mediterranean street food with a gourmet twist;
• Lamb Barbacoa – slow-cooked and served in corn tortillas with salsa verde, cilantro cream, and lime—a fiesta of flavor; and
• Lamb Adobo – a soulful Filipino reinterpretation of the classic, paired with marinated eggs, garlic rice, and pico de gallo.
Each dish underscored Chef Goco’s message: lamb can transcend cultural boundaries while still feeling familiar and comforting.
“Filipino cuisine is expressive, emotional, and bold—just like lamb. The flavors match. My job is to show how we can make it approachable, sustainable, and exciting,” he said.
Spencer Whitaker, MLA’s Business Manager for Southeast Asia, expressed enthusiasm over the growing presence of Australian lamb in the region.
“The Lambassador Program is one of our key platforms for creating cultural bridges. It’s not about exporting food—it’s about sharing values, techniques, and inspiration,” Whitaker said.
Luisa Rust, Senior Trade and Investment Commissioner of Austrade, added: “Australian lamb is a beloved staple in any Australian home, and seeing it reimagined through the vibrant, dynamic lens of Filipino cuisine is truly exciting. We’re thrilled to witness how this premium protein can find a new identity on the Filipino dining table—one that is rooted in tradition yet open to innovation.”
