When dining out, a further 85% (of the 750 people polled) said they look for cuts they wouldn’t normally cook at home - loin and saddle in particular - while 65% would like to see “more innovative” lamb dishes and for chefs to mix it up more.
Alliance UK’s foodservice marketing manager, Claire Bedouin, explained: “There is a real disconnect between what consumers want and what’s being provided.
“Lamb is an exciting and versatile meat, yet we often see chops, shanks and racks on menus. 65% of consumers want to see more innovative lamb dishes and chefs mixing it up a little more, which opens up all sorts of possibilities for operators looking to do something different and stand out from the competition.
With taste and quality ranked the most important factors for consumers when eating meat - at 82% and 79% respectively – provenance fell to fourth place at 23%.
Bedouin added: “The beauty of lamb is that it really lends itself to some of the key trends shaping menus. Pulled lamb and cap on loin cannon work well with a wide range of cuisines, from Asian and African to street food and BBQ.
“Lamb’s versatility means chefs have the flexibility to try different cuts and broaden their menus appeal. Our research showed loin and saddle to be the cuts consumers would most like to try, so now’s the time to swap chops for something a little more exciting.
“A lot of operators put pressure on themselves to source prime British Spring lamb, but this can be difficult, especially during key calendar events such as Easter when it is in high demand. Chefs shouldn’t fear looking further afield to ensure they get the best quality lamb for their dishes, all year.
The new research comes in the run-up to Easter when lamb plays an especially important role on operators’s menus. Encouraging chefs to “mix it up,” Alliance recommends using a range of cuts and experimenting with new and exciting dishes, cuisines and flavours.