Chef Robby Goco: Leading the lamb revolution as Phl’s first ‘Lambassador’
‘It’s such an honor to be chosen as Lambassador because this has always been what I’ve been preaching. I have already converted a lot of Filipinos to enjoying good quality lamb.’
CHEF Robby Goco with Spencer Whitaker of Meat and Livestock Australia.
PHOTOGRAPHS BY DIANNE BACELONIA FOR THE DAILY TRIBUNE
If you’re a fan of lamb and wish to cook and enjoy delicious lamb dishes, here are chef Robby Goco’s expert tips on preparing them properly.
“Avoid dry roasting,” said Goco. “Instead, place a small amount of liquid underneath and cover the entire pan with foil. After two to three hours, remove the foil cover and brown the lamb in the oven.”
Goco explained that keeping it covered, with no steam escaping, is crucial for keeping the lamb moist.
“The nice thing about lamb, unlike the tough and gamey goat, is that it’s very delicate with a nice, sweet caramel taste.”
The best part of the lamb, Goco shared, is always the shoulder.
“Of course, for upscale fine dining, it has to be the loin or loin chop that’s typically grilled or roasted. However, personally, I love the shoulder. Being a working muscle, the shoulder is more flavorful. As for the leg, it’s often braised due to its leanness. But, when it comes to home cooking, the shoulder should be the best part -- it offers a more pronounced flavor,” Goco said.
He added: “For shoulder, if it’s nice and thin, you can grill it. It’s really soft. But if you want it super soft, you can simply braise or roast it whole with just salt and pepper and some herbs.
The best herb to use for lamb is “Oregano,” Goco shared. “Rosemary covers the flavor of the lamb. Mint is also good.”
And the best wine to pair lamb with?
“Pinot Noir,” exclaimed Goco. “Though, it also varies depending on how the lamb is prepared. For lighter lamb dishes, consider enjoying them with a nice Riesling or white wine.”
GREEK salad
PAIDAKIA Lamb Ribs Verjus.
First Filipino Lambassador
Just recently, Goco was appointed as the first Filipino Lambassador by Meat and Livestock Australia (MLA), thanks to his extensive knowledge in cooking lamb, promoting it as the healthiest meat and creating delicious lamb dishes at his renowned restaurants -- Cyma Greek Taverna and Souv! By Cyma.
The Lambassador program is a global project that identifies influential food professionals who are passionate about cooking with Australian lamb. The program began in Japan in 2015 and has now grown to a community of over 50 food professionals worldwide.
As part of his role, Goco will collaborate closely with MLA and Australian lamb producers and importers to highlight the premium quality and sustainability practices that define Australian lamb production.
“We are thrilled to appoint Robby Goco as the Philippines’ Lambassador, promoting Australian lamb across the Philippines,” said Spencer Whitaker, market development manager for the Asia Pacific MLA. “Chef Robby’s passion for culinary innovation and dedication to quality perfectly aligns with our commitment to delivering premium Australian lamb to consumers worldwide. We look forward to collaborating with Robby to elevate awareness and appreciation for Australian lamb within the vibrant culinary scene of the Philippines.”
