The Art of Raw Lamb: Tartare, Larb, Carpaccio & Tataki

Join Lambassador and chef David Godsoe as he showcases the versatility of premium Australian lamb through four creative raw and lightly cured preparations inspired by global flavours. From a classic lamb tartare with smoky romesco and potato pavé, to a vibrant Laotian-style lamb larb, an elegant lamb carpaccio, and a Japanese-inspired lamb tataki with yuzu ponzu, this masterclass explores how lamb loin's exceptional marbling, mild flavour and tender texture make it ideal for contemporary raw dishes.