BENDIGO'S inaugural Festival of Lamb will see premium lamb from local and interstate producers placed in the hands of some of the region's finest chefs.
Five chefs will create and serve their signature dishes through until Sunday.
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It's a culinary match made in heaven for all lovers of lamb, according to Australian Sheep Breeders Association president Ross McGauchie.
"For many years, the world's best producers of prime lamb have been competing at the Sheep Show," Mr McGauchie said.
"This year, we thought it was time fans of Australian lamb got a chance to sample some of the best lamb now on offer."
Brent Slade, from The Whirrakee Restaurant in Bendigo, will work with produce from Leverton Park at Shelbourne to create two different lamb dishes.
"One will be a more expensive cut and the other a slow-cooked braised cut to show the different textures and tastes," Mr Slade said.
He said he expected his restaurant would serve about 80 dishes of lamb this week.
"Having local produce gives us a lot more control over the product," he said. "We're able to work more closely with the butcher to guarantee our food's quality."
Other Bendigo restaurants to get into on the action include the Mt Edgecombe Hotel, which will serve lamb from Wurrook at Rokewood, and The Dispensary Enoteca, with lamb from Bonah Organic at Yenda in NSW.
The Gallery Cafe has opted for home-grown product from Bendigo's own Erindale Farm, while The Shamrock Hotel will work with lamb from Womboota Pastoral, grown at Womboota in NSW.
