Street food pop-up shows caterers how to maximise profit potential with Quality Standard Mark lamb

02 November 2015

A unique street food pop-up event took place in London recently and demonstrated the potential profit opportunities available to caterers by featuring more lamb on their menus.

Hosted by AHDB Beef & Lamb, the special event ‘Lamb: Discover A World of Taste’ set out to celebrate the wonderful flavour and tremendous versatility of Quality Standard Mark (QSM) lamb and to inspire chefs to try a range of cuts and experiment with different cooking styles.

To demonstrate lamb’s versatility and inspire chefs to get creative with different cuts, four street food traders were invited along to the event and challenged to create exciting dishes using QSM lamb for the guests to try. The recipes they came up with were:

  • A Moroccan lamb burger, served with sweet potato chips 36-hour-cooked lamb breast with smoked Jerusalem artichoke puree,
  • roasted salsify and rosemary pesto
  • Indian-inspired prime lamb chops, marinated in a blend of spices and honey, served with flat bread and a Punjabi slaw
  • Hay-baked rough fell hogget with foraged herb and heritage tomato salsa

Event host, foodservice project manager for AHDB Beef & Lamb, Hugh Judd, said: "The street food phenomenon has swept the UK by storm, with more and more traders offering a wide variety of global cuisines springing up all of the time. As lamb works so well in many different types of cooking, we thought what better way to showcase its versatility than invite four very different operators to show us what they could do with it! The results were truly inspirational and I hope they will encourage chefs and their suppliers to rediscover lamb.”

Using seam butchery techniques, AHDB Beef & Lamb’s master butcher, Martin Eccles, provided a butchery demonstration, showing guests a number of innovative cuts and products that can be taken from a lamb carcase.

The event was extremely well received; with all those in attendance stating that is was informative and useful. Importantly, almost all of the chefs, caterers, and catering butchers who came along said that they would be more likely to serve lamb more frequently and offer different cuts as a result of what they’d learnt on the day.

Hugh added: "Another benefit of featuring lamb on menus is that, at this time of year, lamb is at its best and is in plentiful supply, which makes the price more attractive. So it makes economic sense to sell a product that consumers love when there is so much good-quality, added value product around. However, chefs do need to get creative and use a range of different cuts in order to appeal to diners and keep menus fresh, interesting and exciting! The alternative cuts we showcased at our event are ideal choices.”

The street food pop-up event forms just part of AHDB Beef & Lamb’s autumn lamb campaign. An integral part of this activity is a digital engagement push to inspire foodservice operators with a variety of lamb recipes and cut inspiration. The organisation has launched the dedicated Twitter account ‘@DiscoverLamb’ and Instagram page ‘Discover Lamb’, and is promoting the #TryTheLamb hashtag.

For further information about the QSM Scheme and the lamb cuts featured at the event, visit

Click here to watch a video of the event.

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