Australian Lamb Ambassador – China Tour Concludes in Shanghai, Unlocking Creative Cooking with Australian Lamb

On March 4, the “Australian Lamb Ambassador · China Tour” series of events, jointly hosted by Meat & Livestock Australia (MLA) and Global Victoria, concluded at Vic House (Victoria Market) in Shanghai.

Launched in 2021, the Australian Lamb Ambassador Program is designed for culinary professionals with extensive expertise, deep industry backgrounds, and a passion for Australian lamb. The program aims to promote high-quality Australian lamb to consumers around the world through immersive experiences of Australian culture and culinary innovation, highlighting the superior quality and diverse appeal of Aussie lamb.

Over 50 industry professionals were invited to attend, including Australian meat exporters, Chinese meat importers, hotel and restaurant operators, and supermarket and e-commerce purchasers.

Australian Lamb Exports Steadily Growing with Long-Term Confidence in China Market

According to the latest data from MLA, Australia exported 24,177 tons of lamb in January 2025, a 4% decrease compared to the previous year. Despite this slight decline, the figure still marks the second-highest January export volume on record and aligns with the trend of elevated slaughter levels seen at the end of 2024.

David McIvor, Regional Manager – Greater China of Meat & Livestock Australia (MLA), shared via video during the event:“The Australian Lamb Ambassador Program is our carefully curated initiative for professional chefs and food experts who possess extensive professional knowledge and industry background, have a passion for Australian lamb, and are enthusiastic about sharing it. Through this program, they introduce premium Australian lamb to consumers around the world.”

“The Chinese market is an important export destination for Australian lamb, and its significance continues to grow year by year. In 2024, Australia exported approximately 53,400 tons of lamb to mainland China, and we remain very optimistic about the long-term prospects of this market!”

Victoria, as Australia's largest lamb-producing state, recorded lamb export value of nearly AUD 2 billion in 2024. With China as its second-largest export destination, exports to China reached AUD 185 million.

Shi Wen, Victorian Government Commissioner for Greater China, attended the event and said:“Victoria boasts a unique natural environment that provides excellent production conditions for the grain and meat industries. With a wide variety of local products, we look forward to seeing culinary professionals bring their enthusiasm for Australian lamb to more communities.”

Zhao Jian, Market Development Manager of Meat & Livestock Australia (MLA), presented the latest “Overview of the Australian Lamb Industry” on site, introducing guests to topics such as the distribution of sheep flocks across Australia, the development of local breed structures, as well as market forecast information covering Australia’s live sheep inventory, slaughter volumes, production output, and carcass weights.

“2024 was the highest lamb slaughter year on record. Slaughter volumes in 2025 and 2026 are projected to decline by 5% and 3% respectively, falling to 26.3 million and 25.5 million head. With a slight decrease in average carcass weight, the supply of processed lamb increased in 2024, pushing production to 6.65 million tons — an 11% increase compared to the previous year.

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Gong Zhenhua, Senior Technical Advisor – Greater China of Meat & Livestock Australia (MLA), performed an on-site whole lamb butchery demonstration. He showcased practical techniques for breaking down Australian lamb into four or six primal cuts using different cutting points, and shared professional knowledge on the location of each cut, deboning methods, and how to maximize meat yield.

From Table Art to Market Trends

Exploring the Charm of Australian Lamb in Depth

During the cooking demonstration, Wu Jian'an, Executive Chef of Kerry Hotel Pudong, Shanghai, explained how to accurately gauge the doneness of lamb racks by measuring temperature to precisely control the heat. He gave a live demonstration of how to handle different cuts of lamb and shared relevant cooking techniques.

Bone-in Australian Lamb Shoulder, when slow-cooked, retains its tenderness and juiciness. Even heating throughout the meat ensures that the flavors fully penetrate. Thanks to its evenly distributed intramuscular fat, the shoulder maintains a fine and delicate texture even after prolonged cooking.

Australian French-Trimmed Lamb Rack, served with a specially crafted sauce and aromatic rice, combines the natural tenderness of the lamb with the bold richness of spices. Each bite delivers the signature juiciness and softness of Australian lamb rack, earning high praise from the guests in attendance.

Bone-in Australian Lamb Rack is highly favored for its fine texture, moderate fat distribution, and rich bone aroma. The meat from the rack is tender and smooth, maintaining excellent juiciness and a distinctive depth of flavor during cooking. It is a preferred choice for many professional chefs and gourmands seeking premium Australian lamb.

Inspired by bone-in lamb rack, Bone-in Australian Lamb Rack Soup is simmered slowly with a full bottle of Australian red wine until the broth becomes clear and fragrant. The essence of the marrow gradually releases during the slow cooking process, blending with the wine’s subtle acidity and fruity notes to create a richly layered and full-bodied soup.

At the networking reception, attending guests engaged in in-depth discussions centered around the event theme and Australian lamb cuisine. They exchanged insights on Australian lamb market trends, technological innovations, and consumer demand.