Foodservice project manager for EBLEX, Hugh Judd, said: “2014 has been a vintage year for lamb; high-quality lamb is currently available on the market and, with the seasonally good supply, prices are competitive, making it a great protein option for caterers to use right now.”
The report also picked up on a slow-cooking meat trend with a strong South American influence, which EBLEX say reflects the multicultural market we have today.
Hugh Judd added: “Slow-cooking is going through a revival at the moment; it really brings out the flavour of the meat and enables caterers to use a variety of cost-effective beef and lamb cuts to create wonderful dishes. With just a little imagination, traditional cuts such as the lamb shoulder and chuck tender can be used to create contemporary recipes that will really stand out on menus. Talk to your butcher about which cuts are on offer throughout the year and get their advice on how best to cook them.”
Street Food is another part of the market that is showing no signs of slowing as flavours from around the globe continue to attract consumers. The report notes that there has even been an increase in pop-up pubs spicing up the traditional pub menu with American, Indian and Italian flavours.
To discover more about the findings and trends highlighted in the new ‘Focus on Foodservice’ report, read it in full online at www.eblextrade.co.uk.