European lamb promotion events held in Osaka on 13 May
On 13 May 2025, the city of Osaka hosted a full day of promotional activities dedicated to European lamb and goat meat. The events were designed to connect with both industry professionals and consumers through cooking demonstrations, guided tastings, and direct conversations.
The programme was divided into two main parts. In the afternoon, a B2B showroom and live cooking seminar took place at the Osaka Gas Hug Museum, bringing together 56 selected professionals from the food and hospitality sector. Later in the evening, the focus shifted to the general public with two consumer tasting sessions at Ristorante Orobianco, where 20 guests had the chance to discover the flavour and versatility of European lamb in an elegant yet relaxed setting.
A culinary experience designed for impact
The event was led by Chef Miguel Ángel de la Cruz, known for his seasonal, ingredient-driven approach to cuisine. Together with Chef Hiromi, he prepared all dishes on-site, ensuring quality and freshness. The tasting menu was designed to showcase the versatility of European lamb in a format familiar to Japanese audiences. Dishes included a lamb churrasco sandwich with pickled vegetables, lamb leg cannelloni with bay leaf cream, a lamb rack stew with mushrooms, and a unique dessert of roasted sheep’s milk with red berries.
Throughout the tastings, the chefs provided commentary on the origin of the meat, cooking techniques, and flavour combinations—helping guests understand not only how to work with the product, but why European lamb stands out in terms of quality, traceability, and culinary potential.
Highlighting values that resonate in Japan
Across both B2B and B2C sessions, the campaign emphasised key messages about European lamb and goat production. Attendees learned about sustainable practices, strict animal welfare standards, and the full traceability required in EU production systems. These points were especially relevant in a market like Japan, where transparency and ethical sourcing are increasingly important to both chefs and consumers.
The events also reinforced how easily European lamb can be introduced into Japanese cuisine. Whether as a tapas-style appetiser or a more elaborate dish, its tenderness, flavour and adaptability made a strong impression on all attendees.
Building stronger links with the Japanese market
By combining professional engagement with public outreach, the activity in Osaka helped expand awareness of European lamb at multiple levels. For chefs, importers and distributors, it was a chance to explore new product applications and supply chain options. For consumers, it offered a firsthand experience of a premium, ethically sourced meat that’s still relatively new in the Japanese mainstream.
With growing interest in high-quality and responsibly produced food, Japan represents a key market for European agricultural products.
Promotion programme to inform about the European Lamb and Goat sector
EXCLUSIVE LAMB & GOAT FROM EUROPE is a three-year promotion campaign supported by the European Commission and launched by two national lamb and goat associations with the main goal of raising awareness among sector professionals and consumers about the qualities of the European lamb and goat sectors.
Find more information about the project here: https://exclusivelambandgoat.eu/