Discover the rich and delicious taste of one of the most versatile meats found in all the best cuisines in the world – the lamb. In love with Lamb, an Australian lamb promotion will be held from March 1-15 at the Seven Corners of Crowne Plaza Galleria Manila.

Let the chefs offer you 101 unique lamb concoctions from Japanese, Chinese, Mediterranean to Middle Eastern creations. Crowne Plaza Galleria Manila has teamed up with Meat and Livestock Australia to bring in fresh and tender Australian lamb. Its meat is obtained from young sheep that are less than 12 months old. In its endeavour to promote healthy food, the restaurant chose it because of its nutritious content. Lean red meat is a good source of protein, zinc and vitamin B12 and is also a source of readily absorbed iron. Seven Corners features different cuts of lamb from lamb loin, shoulder, legs, racks, cutlets, ribs as well as a variety of exciting sauces in a different preparation.

Start with the lamb pizza using the lamb flap and Laksa soup using lamb broth. Try the California roll with shredded lamb shoulder simmered in oil and Mediterranean spices as appetizers. Have a taste of the Hainanese lamb, Leg lamb and Lamb Asado - Chinese style. The Indian corner offers Lamb tandoori with Roti chanai, Lamb Ball with fresh mint leaves and sauce and Goshtboti (lamb shoulder).

Ask the chef to prepare your mini lamb ribs Yakitori a-la-minute and lamb leg carving coated with bread and fresh thyme. Other unique creations include Executive Chef Cyrille Soenen’s recipe Moroccan Lamb Tagine and Lamb loin stuffed with Tapenade.

Australian lamb ambassadors called Mary will be on hand on selected days to explain the wonders of Australian lamb. Guests will also get a chance to win a lamb stuffed toy and Australian wine when they dine during lunch or dinner. Prepare a treat for loved ones with the recipe below from Chef Cyrille. The Crowne Plaza Galleria Manila is located at Ortigas Ave., corner Asian Development Bank Ave., Q.C.

2 kilograms lamb shoulder

6 pcs onion, sliced

4 cloves garlic

1 pc bouquet garni

500 grams dry raisins

1 tbsp cumin

1 pc cinnamon stick

6 pcs lemon, blanched then cured with rock salt overnight

1 bundle coriander

1 tbsp almond flakes

1 liter lamb jus or beef stock

Grill lamb and set it aside. Place lamb together with the lamb jus in a stock pot. Place raisins, almond flakes and the lemon (remove the salt) inside the pot. Place garlic, onion, cinnamon, coriander in cheese cloth then tie it together and drop in the lamb jus or beef stock. Braise it for three hours and a half in an oven at 160 °C.