Have you try lamb in a meal?
I recently joined a food crawl in Tagaytay with selected bloggers and media to try different lamb cuisines. Going to a food crawl is fun especially when you’re in a place that you will enjoy the meals.
I Love Aussie Lamb Tagaytay brings Australian lamb into spotlight, 13 participating restaurants in the area and month-long experience where everyone can enjoy from February 16 to March 15.
We first visited Taza Fresh Table located at Taal Vista Hotel. They served us Lamb chops and polenta served with tomato salsa and herbed mint jelly. Chewy inside and out. With the polenta in it, I didn’t think it’s a lamb meal. As a first time to taste lamb, they advised me to explore it with white rice. It tastes good!
Upon entering Butcher’s Steak and Grill, overlooking Taal Volcano, the ambiance, and food makes a perfect combination to tuck away from the bustling city.
They served us Tandoori Lamb Rump & Braised Neck Hash which amazed me. First bite of it as the spices of tandoori savor me for more.
When we went to our third stop at Gorio’s Roadside Restaurant, we were astonished over the scenery and the rustic aesthetic of it, it’s a chill, homey vibes that you want to be with your family or friends.
We got excited learning that there’s a Cavite Caldereta. Not your typical caldereta! With Cavite Style Lamb Caldereta served with polenta, you will ask for more. The polenta makes the meal — you will devour for more servings until you leave Tagaytay.
The food crawl ended at Tia Belle’s as they served us Lamb Kare-Kare. Not your typical kare kare. Fusion of lamb and authentic kare kare.
Participating establishments include:
- Anya Resort
- Anzani Ville Sommet
- Asador Dos Mestizos
- Butcher’s Steak and Grill
- Elaia by Cyma
- Farmer’s Table Tagaytay
- Fatima’s Filipino Halal
- Gorio’s Roadside Restaurant
- Mama Lou’s Group
- Reynaldo’s Smoke House
- Taza Fresh Table
- Textures by Tamayo’s
- The Fatted Calf
- Tia Bell’s
According to Byron Sison, Business Development Manager of Meat & Livestock Australia (MLA), the initiative reflects both culinary excellence and responsible meat consumption.
“I Love Aussie Lamb Tagaytay is about more than showcasing great food—it’s about education, respect for the product, and collaboration. By starting with a butchery masterclass and assigning different cuts to each restaurant, we’re highlighting how Australian lamb can be fully utilized in creative, delicious ways. This program shows what’s possible when chefs work together with a shared commitment to quality and sustainability.”
For more information on MLA and the I Love Aussie Lamb Tagaytay campaign, please visit their website, and follow Aussie Beef & Lamb on Facebook (facebook.com/AussieBeefLambPH/), Instagram (Instagram.com/aussiebeeflambph/), and YouTube (youtube.com/@AussieBeefLambSEA).
