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Bid to Put More Lamb Back on Foodservice Menus

07 October 2014

EBLEX

UK - The foodservice sector in the UK is being encouraged to make the most of domestically-produced lamb by including more special dishes on menus.

The English Beef and Lamb Executive’s ‘Lamb Specials’ folder has been developed to showcase 17 cost-effective lamb cuts and is being distributed to foodservice operators, caterings butchers, suppliers and foodservice groups that are members of the EBLEX Quality Standard Mark (QSM) scheme.

It has been created as part of EBLEX’s ‘Festival of Lamb’ campaign and features images and descriptions of each cut. Recipes featured in the folder have been developed to provide caterers with a variety of serving suggestions.

Hugh Judd, EBLEX foodservice project manager, said: “Some of the best quality lamb is currently available, making it a great protein option for caterers to use. The ‘Lamb Specials’ folder is packed with ideas for caterers to make the most of lamb this autumn. It contains a variety of added value cut ideas and a selection of delicious recipe suggestions.

“As well as providing customers with a variety of appealing menu options, it’s more important than ever for caterers to source lamb responsibly. QSM lamb is assured from farm-to-plate, enabling operators to provide total product integrity to their customers. Displaying QSM logo on menus, packaging and marketing literature is an effective way for caterers to share these guarantees of quality and assurance.”

Meanwhile, Celebrity mum Stacey Solomon has joined forces with chef Nisha Katona to put lamb in the spotlight by encouraging mums to get cooking with keema.

Using lamb mince to make keema − cooked with aromatic spices, onion, garlic, tomatoes, fresh chilles and peas − Stacey and Nisha star in video via EBLEX’s www.simplybeefandlamb.co.uk to showcase quick and easy family meals.

Keema can be served as a traditional Indian dish with rice or naan, but is so versatile that it can be used to give a twist to a family favourite such as Shepherd’s pie, be added to pasta for a new-style bolognaise or to jacket potatoes.

Stacey said: “Cooking something different that you know the kids will love is a massive challenge. My kids love all the different options so I’m able to provide something different each week and there’s nothing to it.”

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