The Lambassador program began in Japan to teach chefs the art of Australian lamb. Now, Chef J Gamboa—Manila’s second Filipino Lambassador—unveils a signature menu at Cirkulo, transforming the protein into culinary artistry and gastronomic diplomacy.

In Manila’s buzzing culinary scene, being named a Lambassador of Aussie Lamb is not just a title—it’s a statement of influence. Chef J Gamboa officially joined the program at a press lunch at Cirkulo, unveiling his Lambassador Menu, a curated showcase that elevates Australian lamb through inventive dishes while staying true to his signature Spanish-inspired style. Following in the footsteps of Chef Robby Goco of Cyma, the Philippines’ first Lambassador appointed in 2024, Chef J’s appointment is a continuation of a lineage that began in Japan and has now reached Filipino kitchens. Guests at the launch were treated to an audacious menu where lamb reigned supreme: Slow Roasted Australian Lamb Shortribs, Cordero Lechal Asado, Lamb Kofta, and Lamb Shank Ossobucco. Australian beef also got its spotlight with Bone-In Stanbroke Ribeye and Tenderloin Tartare de Buey.

For non-meat eaters, the experience was no less luxurious. Paella Montaña with roasted Portobello mushrooms, Insalata di Gorgonzola, and Bolas de Queso offered indulgence without compromise, while desserts like Warm Dark Chocolate Truffle Cake and White Chocolate Bread Pudding capped the feast. Every dish reinforced the Lambassador ethos: culinary excellence, creativity, and accessibility.

From Japanese roots to global branches

Long before the Lambassador program branched out to Manila’s tables, it was steadily taking root in Japan. The initiative was designed and activated in 2015 by Kazunori (Kazu) Mitsuhashi, the Tokyo-based Senior Foodservice Manager of Meat & Livestock Australia (MLA), to introduce Australian lamb to a market with virtually no domestic production—roughly only 200 grams per person annually, back then. The MLA’s strategy in Japan was clear: to sell lamb, chefs first needed to understand it. Influential cooks, butchers, and food writers became advocates, teaching peers and consumers how to handle, cook, and enjoy the protein. From intimate workshops to full-scale gatherings like the Nakano Central Park Lambassador Festival, the program cultivated not just consumption, but appreciation—a model now extended globally.

The first Lambassador, Moriaki Mori Higashizawa of Hokkaido, a third-generation master butcher, helped design the original logo and set the tone for the program: meticulous, passionate, and globally minded. Andrew Cox, then Japan Regional Manager for MLA, worked alongside Mitsuhashi to turn what was once a niche product into a cultural bridge. The Lambassador program in Japan isn’t confined to chefs and kitchens, either. It even has its own mascot—Jin-kun of Jingisukan, a Hokkaido Genghis Khan–themed Yuru Chara and a playful ambassador for Australian lamb. Winner of the 2014 Yuru Chara Grand Prix in Hokkaido and Sapporo City’s official “Smile PR Ambassador,” Jin-kun brings charm, humor, and accessibility to the program, making lamb approachable to the public while celebrating its cultural connections.

Eventually, the program expanded from a local initiative into a worldwide culinary network of over 150 professionals. And in May 2026, Chef J Gamboa became the Philippines’ second official Lambassador, continuing the country’s connection to this global culinary lineage.

Cirkulo sets the perfect stage

Since opening in 1995, Cirkulo has been Manila’s playground for tapas, sangria, and culinary theater. Under Chef J and Malu Gamboa Lindo, the restaurant balances playful innovation with timeless classics that  have long anchored its reputation. The Lambassador launch fit naturally into Cirkulo’s ethos. With dynamic energy and a focus on experiential dining, the restaurant provided the perfect platform to present the menu, celebrate Australian lamb, and host an event that felt both intimate and multicultural.

Chef J’s Lambassador Menu menu is a narrative about the versatility and craft of Australian lamb. His creations reflect his high regard for Australian lamb—and even Aussie beef—showcasing everything from tender slow-roasted shortribs seasoned simply with garlic, pepper, and lemon to the theatrics of a Josper-grilled bone-in ribeye. Each dish is a lesson in technique, balance, and flavor, designed to delight diners. “I’ve been a big fan of Australian Lamb since we opened Cirkulo. Through the years, Australian lamb has always been guest favorites on our menu…I’m honored to be a Lambassador and happy to share and promote our Australian Lamb and Beef dishes with our guests,” Chef J explains.

Through this menu, he embodies the Lambassador program’s original intent: education through experience, leaving diners not just full but enlightened—aware of the craft behind the meat and the global story it carries. “Chef J represents exactly what we look for in a Lambassador: culinary excellence, influence in the industry, and passion for quality ingredients,” notes Valeska, MLA’s Regional Manager for Southeast Asia.

MLA and the Lambassador program

MLA is the driving force behind the Lambassador initiative. As the global service organization for the Australian red meat industry, MLA is responsible for research, marketing, and education. Its goal is to ensure that Australian lamb is recognized worldwide for quality, food safety, sustainability, and versatility.

The Lambassador of Aussie Lamb program is the practical extension of that mission. By appointing chefs as advocates, MLA empowers them to teach and train other chefs, drive menu innovation, and introduce Australian lamb to diners. In the Philippines, Chef J will lead workshops, collaborate on menu development, and host events that demonstrate how lamb can be seamlessly integrated into local cuisine.

“The Lambassador program is about more than serving meat on a plate,” explains Valeska. “It’s about creating confident chefs, elevating standards, and connecting consumers to a globally recognized protein.” Through this network, Australian lamb is celebrated not only for taste but for ethical and sustainable production, giving chefs like Gamboa the tools—and push—to champion it in innovative ways.

A global story on a plate

The press lunch at Cirkulo was more than a media event—it was a demonstration of cross-cultural culinary diplomacy. From Tokyo’s enthusiastic efforts to Manila’s vibrant food scene, the Lambassador program shows how food can connect people across borders.

With Chef J Gamboa at the helm, the Philippines now has a champion of Australian lamb who can educate, inspire, and thrill diners—all while honoring the program’s Japanese roots. The Lambassador Menu is both a nod to tradition and a bold statement of culinary possibility: a reminder that behind every perfectly roasted shank (and even every inventive non-meat dish) is a story that spans continents, generations, and cultures.