Love Lamb? Meat & Livestock Australia Lambassador Chef Robby Goco Serves Five Savory and Inventive Renditions at Souv by Cyma

I love lamb. Though it remains low on the protein hierarchy following pork, beef and chicken in local consumption, there are certain establishments that are leading the way in serving up excellent lamb renditions. One of the most common meats in global cuisines, lamb offers unique and hearty flavors yet it is rarely part of the home table's repertoire of savory dishes. And that's where Chef Robby Goco comes in. Meat & Livestock Australia Lambassador Chef Robby Goco fires up the kitchen at Souv by Cyma presenting countless flavorful possibilities with premium lamb for a satisfying alternative.

Renowned culinary personality and acknowledged master of everything lamb Chef Robby Goco presents his exquisite renditions inspired by a variety of cuisines including Spanish, Mexican and even local flavors for a fresh take on savory lamb dishes. Recognized as the country's first "Lambassador" for Meat & Livestock Australia, Chef Robby Goco flexes his culinary prowess with five inventive lamb creations deviating from his signature Greek style to showcase the versatility of the premium protein at Souv by Cyma (for more on Meat & Livestock Australia and Lambassador Chef Robby Goco, see my previous posts Lambtastic: Meat and Livestock Australia Appoints Chef Robby Goco As The First "Lambassador" For The Philippines from April last year and Lambtastic Quartet of Savory Richness At Souv by Cyma from late last year).

The quality of Australian lamb is widely acknowledged as one of the world's very best known for its fresh, clean yet rich and deep flavors ideal for a variety of dishes and cuisines. Grilled, stewed, braised, roasted or fried, the versatility and unique flavors of premium Australian lamb places it at the very top of any list. Availability and ease of access in the local market through the efforts of Meat & Livestock Australia brings a world of savory possibilities to the home kitchen. And Meat & Livestock Australia Chef Robby Goco shows you how...

That day at Souv by Cyma, the all-lamb feast prepared by Chef Robby Goco drew from an eclectic mix of inventive, inspired and even pleasantly unexpected cuisines for his lavish dishes using Australian lamb at Souv by Cyma. A refreshing Aperol Spritz was the perfect libation before the sumptuous array of lamb creations were served...

...paired with tasty bites of Souv by Cyma's signature Greek Salad Skewers with cherry tomato, cucumber, olive and Feta. 

Chef Robby Goco also served his Spanakopita Triangles and Taramosalata Crostini with fish roe delivering vibrant fresh notes to open up the palate. 

In the open kitchen, the culinary team of Souv by Cyma applied the finishing touches on the first of five dishes from Chef Robby Goco's Australian lamb menu for the day. 

Chef Robby Goco shared his own culinary journey with premium quality lamb with his passion for Greek cuisine, perfecting traditional techniques that have made Souv by Cyma synonymous with authentic Greek cuisine. Chef Robby Goco also cited poor quality lamb, mostly mutton as the initial experience among many local diners defining many misconceptions on the protein. 

But that's about to change. Joined by Spencer Whittaker from Meat & Livestock Australia, a lively discussion on good quality lamb's increasing popularity in the local dining scene engaged guests to the exclusive preview at Souv by Cyma. This can be attributed to the improved availability and access to quality lamb widening its reach beyond institutional establishments down to the home kitchen. Coupled with sustained awareness-building campaigns and continued presence in strategic locations, quality Australian lamb is looking more like a feasible option to your home kitchen. Which then leads us to the next question, how to cook and serve lamb like a pro. Chef Robby Goco shows five great options...

First up, the Lamb Burger with fried halloumi, pickled beets and tzatziki on a soft brioche bun served with crisp fries. The juicy richness of lamb gives this burger a solid savory punch with fuller, rounder and almost pure unrestrained notes lingering long on the palate. The quality of the lamb becomes immediately evident from the very first bite all the way to the last with its fresh and clean finish. 

Chef Robby Goco adds his familiar Greek spin with fried halloumi, a semi-hard brined Cypriot cheese known for its high melting point that makes it ideal for frying firming it up while maintaining its creamy notes. The halloumi along with the tzatziki also adds indulgent layers of richness with each bite.

And the perfect finishing touch? It's the pickled beets, an inventive twist from Chef Robby Goco's bag of tricks. The pickled beets has none of the usual sharpness from say the usual and common pickle but brings a subtle and nuanced yet unique sweetness with more depth perfectly complementing the savory richness of the lamb burger patty. This one's a keeper.  

Next, the Cumin-Crusted Lamb with lamb loin chop, cucumber yogurt and Greek spring salad. Breaded and deep-fried to a perfect crunchy golden brown finish, the flavors of the tender lamb comes through draping the palate with its juicy richness. The earthy, nutty hints of cumin completes the play on flavors and textural contrasts. 

Simple, uncomplicated and uncluttered, this is pure lamb goodness served on a plate. In between bites, the garden fresh and crisp salad cleanses the palate and you're ready for another round of crunchy and juicy bites. A dab of cucumber yogurt brings one more indulgent layer of flavor without masking the fresh and clean notes of the lamb. 

The Lamb Adobo is Chef Robby Goco's homestyle take on the local staple served with marinated eggs, garlic rice and pico de gallo. Richer and decadently savory with more pronounced and intense notes, you'll be reaching for that serving of garlic rice after just one bite. And this is where the versatility of lamb is highlighted with its flexibility and adaptability to a wide range of culinary possibilities. 

And with Australian lamb, you can always expect clean and rich flavors. The side of marinated eggs, tomatoes, crisp garlic bits and pico de gallo with garlic rice makes this one serious meal. 

The fork-tender Lamb Al Ajillo with juicy lamb porterhouse, garlic, parsley, potatoes and Extra Virgin Olive Oil is another hearty rendition, this time inspired by a Spanish classic. It's a comforting dish best paired with crusty bread or if you're really hungry, some garlic rice. 

Slow-cooked for hours simmered in EVOO, it's an indulgent dish in true Spanish style with the savory richness of the lamb elevating it a notch higher for the perfect meal. 

The variety of lamb cuts, techniques, styles and renditions served by Chef Robby Goco is just the proverbial tip of the iceberg with so many more culinary possibilities. But like any dish, it's crucial to start with good quality ingredients. And Australian lamb is your guarantee for fresh and clean flavors. 

Then, Chef Robby Goco served the Lamb Barbacoa with housemade corn tortillas, salsa verde, cilantro cream and lime for probably his best lamb rendition yet. Fork-tender and juicy, each bite of the generously filled tortilla topped with all the condiments of the set delivers a flavorful savory burst. And if you think lamb doesn't work on tacos, go and wrap yourself another tortilla with the Lamb Barbacoa. 

Makes you wonder why no one ever thought of this before but leave it to Chef Robby Goco to delight and surprise your palate. This is my personal top pick. From the near melt-in-your-mouth finish of the lamb to the contrasting notes from the cilantro cream, salsa verde and fresh lime and the subtle nutty hints and texture of the tortilla, this one's a real winner from Chef Robby Goco's lamb playbook. Will we see these new renditions on the Souv by Cyma menu? It's not really Greek cuisine, so maybe not. But these dishes deserve a stage all its own. 

The Lamb Burger, Cumin-Crusted Lamb, Lamb Adobo, Lamb Al Ajillo and Lamb Barbacoa, five creative and uniquely inventive interpretations of lamb by the Meat & Livestock Australia "Lambassador" Chef Robby Goco opens up infinite possibilities as an alternative to the usual cast of proteins. And you'll soon hear more from Meat & Livestock Australia in their efforts to increase awareness for lamb deserving a proper place on your table. 

The all-lamb feast ends on a sweet note with the Vegan Coconut Ice Cream, Baklava and Pistachio Cream for another memorable dining experience at Souv by Cyma. The sumptuous feast just strengthened my love for lamb not just as a protein alternative but the primary choice in any dining experience. Here's to Australian lamb in all its glorious and savory renditions...

For more information about Chef Robby Goco and Souv by Cyma, visit their website at https://cymarestaurants.com/. You can also visit their FB Page and IG Feed at https://www.facebook.com/SOUVbyCyma/ and https://www.instagram.com/souvbycyma/ for more information and updates. 

For more information about Meat and Livestock Australia and the Lambassador initiative, visit their website at https://www.mla.com.au/ and https://lambassadors.com/ for additional information.

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