Meat and Livestock Australia actively participates with North American retailers and foodservice companies to help promote and increase utilization of Australian lamb. In partnership with distributors, the Australian lamb industry can provide retail customers with a range of marketing support options.
Point-of-Sale Materials
A range of Point-of-Sale materials are available to assist retailers and end users to support and grow sales of Australian lamb. Current materials include recipe brochures and recipe books. Existing materials are available in both English and Spanish versions. Point-of-Sale materials can be designed and developed for individual retailer needs. If you are interested in partnering with MLA to develop Point-of-Sale materials for a customer please contact us at nthamerica@mla.com.au
Adobe Acrobat Reader is required to view the document samples below.
To download a free version, click on the Get Acrobat Reader button. |
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This brochure contains general background on Australian Lamb, along with 6 recipes for the spring and summer seasons, including grilling techniques and full color photos of each recipe. Click here to order printed copies.
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Preview as PDF
English | 1.1mb 
Spanish | 208kb
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This display was developed for in-store demonstrations and coordinates with the Australian Lamb Brochure for the spring and summer seasons. Contact us to order printed copies.
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Preview as PDF
English | 552kb
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This brochure contains general background on Australian Lamb, along with 6 recipes for the fall and winter seasons, including stews and roasting methods, and features a full color photos of each recipe. Click here to order printed copies.
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Preview as PDF
English | 960kb
Spanish | 196kb
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This display was developed for in-store demonstrations and coordinates with the Australian Lamb Brochure for the fall and winter seasons. Contact us to order printed copies.
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Preview as PDF
English | 552kb
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This recipe book will take you through lamb preparation step-by-step with an array of recipes from award winning Australian author, educator, cook and television presenter Sally James.
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Preview as PDF
English | 1.8mb
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The second in the series of recipe books by Sally James, this recipe book will take you through lamb preparation step-by-step with an array of delicious seasonal recipes. Click here to order printed copies.
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Preview as PDF
English | 1.8mb
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In-Store Demonstrations
In-store demonstrations can be arranged through an Industry Collaborative Agreement (ICA) program and tailored to suit individual retailer and consumer requirements. If you are interested in partnering with MLA to develop an in-store demonstration program for a customer please contact us at nthamerica@mla.com.au
Advertising and Promotions: Consumer
The current Australian lamb consumer advertising campaign includes six full-page advertisements in two consumer publications: Eating Well and Everyday Food. The total circulation will be approximately 3.9 million copies. The delivery is timed for the peak buying periods of Thanksgiving, Christmas, Easter and Memorial Day. The design of the schedule was based on results from past campaigns, MLA consumer research data and Mediamark Research (MRI) data. Current creative has been designed for the campaign based on consumer research findings and is aimed to convince consumers that Australian lamb is an easy to prepare casual meal option that tastes delicious.
If you are interested in partnering with MLA to advertise Australian Beef or Lamb please contact us at nthamerica@mla.com.au
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With continual updates, the site is supported with a direct e-mail campaign that features recipes, cooking tips and special offers that keep Australian Lamb at the forefront of consumers' minds when meal planning. |
Visit the Site
australian-lamb.com
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Featured recipe: Cranberry-Marinated Rack of
Australian Lamb with Almond Wild Rice |
Preview as PDF
English | 660kb
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Featured recipe: Pan-Fried Australian Lamb Chops
with Tomato Mozzarella Salad |
Preview as PDF
English | 664kb
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Featured recipe: Moroccan-Style Lamb Kabobs with
Lemons and Red Pepper Puree |
Preview as PDF
English | 660kb
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Featured recipe: Australian Lamb Marsala with
Braised Winter Squash |
Preview as PDF
English | 672kb
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Advertising and Promotions: Foodservice/Trade
The current Australian lamb foodservice advertising campaign includes 9 full page advertisements. The campaign is aimed to increase demand and usage of Australian lamb by convincing foodservice professionals that Australian lamb is a versatile product with a range of cuts to suit different menu options and cooking styles, and is ideal for appetizers and entrées for both lunch and dinner menus.
If you are interested in partnering with MLA to advertise Australian Beef or Lamb please contact us at nthamerica@mla.com.au
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Hot Trends, Cool Chefs
Renowned chefs from around the country are serving Australian Lamb in their restaurants in the most creative ways. Discover the talents of 9 chefs and the inspiration that led them to these delicious creations. This 12-page full-color booklet is sure to inspire and delight. |
Preview as PDF
English | 1mb
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Andrew Ormsby
Tucker Restaurant, Dallas
Ever since this native Australian landed stateside, Chef Andrew has mixed variety, flavor and a contagious spirit of fun into everything he creates for his clientele. |
Preview as PDF
English | 164kb
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Brad Farmerie
Public Restaurant, New York
Chef Brad dishes up global fusion cuisine—naturally. The London-trained American chef draws culinary inspiration from Australia to turn familiar regional favorites into international sensations. |
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English | 160kb
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Jason Wilson
Crush, Seattle
The Pacific region’s passion for organic and seasonal fare inspired Chef Jason’s romantic and much acclaimed Crush restaurant. His mastery of culinary knowledge earned him recognition as one of Food & Wine’s 10 Best New Chefs of 2006. |
Preview as PDF
English | 164kb
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Jimmy Bradley
The Red Cat, New York
Chef Jimmy knows what works in NYC eateries. The secret to his success? A bold approach to seasonal fare that brings high cuisine home to neighborhood haunts. |
Preview as PDF
English | 172kb
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Josiah Citrin
Mélise Restaurant, Los Angeles
With a flair for all things French, Chef Josiah coaxes exquisite flavors out of unlikely pairings. His artistry has earned him tremendous critical and popular acclaim, including Zagat’s 2008 “Best Restaurant in Los Angeles” and two Michelin Stars. |
Preview as PDF
English | 164kb
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Josie Le Balch
Josie Restaurant, Los Angeles
Highly acclaimed and progressive, LA’s Chef Josie slices up imaginative offerings that deliver the healthy, all-natural options demanded by her patrons. |
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English | 168kb
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Michelle Bernstein
Michys Restaurant, Miami
From ballerina to Mandarin Oriental head chef—her life story is as rich as her food. Chef Michelle draws inspiration from sources as diverse as Asia, France and the Caribbean, always maintaining a strong Latin beat. |
Preview as PDF
English | 172kb
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Randy Zweiban
Nacional 27, Chicago
Chef Randy’s expertise and passion for modern Latin cuisine have turned heads in Chicago and around the country. The innovative menu at Nacional 27 is gaining him national media attention from The Food Network, Bon Appétit and Gourmet, among others. |
Preview as PDF
English | 168kb
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Vikram Garg
indebleu, Washington, DC
From Mumbai to Dubai, Chef Vikram has taken flavor around the world. Since landing at indebleu, he has perfected his own unique version of a true Indian classic. |
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English | 180kb
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