End users in Mexico explore US lamb quality and versatility
US Meat Export Federation continues positioning US lamb in Mexico as a premium product with the versatility for use in a variety of dishes.
USMEF Chef Germán Navarrete conducted seminars about US lamb to restaurant owners, distributors and butchers in Puebla and Villahermosa, Mexico.
The US Meat Export Federation continues positioning US lamb in Mexico as a premium product with the versatility for use in a variety of dishes. USMEF partnered recently with a Mexican importer to promote US lamb to its retail and foodservice customers during two mobile grill events in Puebla and Villahermosa.
Chef Germán Navarrete, USMEF director of culinary programs, led both groups of 40 on a cooking demonstration designed to highlight why US lamb works in local dishes, beyond tacos and birria, or meat stew. Navarrete discussed US lamb production and quality before guiding the groups through preparations for two distinct recipes with US lamb ribs. Both groups then learned how to maximize flavor when grilling the two dishes.
Funding support was provided by the American Lamb Board and USDA’s Market Access Program.
Source: US Meat Export Federation
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