lamb

Tagaytay has always been a place we return to for cool air and comforting meals. But this season, the city offers something more intentional: a celebration of Australian lamb through the Aussie Beef & Lamb Philippines Tagaytay Food Crawl. Across several chef-led restaurants, one ingredient takes center stage: Aussie Lamb, interpreted in different styles, cuisines, and techniques. The result? A dining experience that proves versatility is just as important as flavor. Anzani at Ville Sommet: Three Ways to Love Aussie Lamb At Anzani at Ville Sommet, Aussie Lamb was presented in three distinct expressions: each highlighting a different personality of the ingredient. The Lamb Croquetta arrived crisp on the outside and rich inside, paired with yoghurt sauce, lamb flakes, and arugula for balance. It was the kind of starter that makes you consider ordering another round. The Spinach Open Lasagne with Lamb Ragù felt familiar yet refreshed—layers of spinach pasta and slow-braised lamb finished with sour cream and roasted cherry tomatoes. Comforting, but lighter than expected. Our favorite, however, was the Moroccan-Spiced Lamb Cutlets. Grilled Aussie lamb marinated in warm spices, served with couscous, apricot and almond salad, and golden raisins. Bold but controlled. Definitely a return-for-this dish. What stood out most was how well the Aussie Lamb adapted, equally at home in crisp bites, slow braises, and spice-forward plates. The Fatted Calf: Patience on the Plate “Good food takes time—and you can taste it when it does.” At The Fatted Calf, under the direction of Chef JayJay SyCip, Aussie Lamb is treated with patience and respect. Rooted in a farmhouse kitchen philosophy, the dishes reflect careful sourcing and slow processes. The Lamb Rib Salad paired grilled Margra lamb ribs with Tagaytay mixed greens and a spicy Thai dressing. On the other hand, Lamb Shoulder Curry delivered depth through fresh curry paste, coconut milk, eggplant, and potato. Lastly, the Lamb Balbacua leaned rich and gelatinous, braised in aromatics and Asian spices, served with roasted garlic rice pilaf. Here, lamb becomes comfort food; slow, steady, and deeply satisfying. Reynaldo’s Smoke House: Eight Hours of Smoke Our next stop, Reynaldo’s Smoke House, focused on time and technique. The 8-hour smoked pulled lamb leg tostada, created by Chef Mona Duay, layered tender Aussie Lamb with peach, romesco, and avocado cream. Smoke and subtle sweetness worked together without masking the meat itself. Each bite invited another. The restaurant, named by Dr. Kim Fajardo after his father, carries a personal story, adding meaning to a kitchen already rooted in Tagaytay’s character. Elaia by Cyma: Comfort with Range At Elaia by Cyma, Chef Robby Goco explored Aussie Lamb through Mediterranean-inspired dishes. The Breast Flap Lamb Wrap allowed diners to build their own bite—tender lamb, tzatziki, pickled onion, tomato, parsley, paprika salt, and fries on the side. Generous, satisfying, and customizable (I definitely loaded mine with extra lamb). The Lamb Biryani leaned aromatic yet balanced. The lamb remained clean-tasting and tender, complemented by tomato, olive oil, and mint sauce. Even Zeus approved. Across all four stops, one thing became clear: Aussie Lamb holds its character whether crisped, braised, smoked, wrapped, or spiced. It adapts without losing integrity. All featured dishes are available for a limited time only, from February 16 to March 16 as part of the I Love Aussie Lamb dining experience in partnership with Meat & Livestock Australia. If you’re planning a Tagaytay food trip, consider this your invitation to explore the city through one ingredient—reimagined by different hands, in different kitchens, but with the same commitment to quality. See you around! 🙂