Posted in Home Cooking, The Grocery Shop-a-holic, Uncategorized

In Which There is a Tin of Corned Lamb


I’ve mentioned this numerous times before: lamb is not a very popular meat here in the Philippines.  For one thing, very few people have considered raising sheep as viable commercial livestock.  For another, most Filipinos don’t like the robust, gamey flavour of the meat.

But for those of us who actually like lamb, there are ways of getting our fix at the local supermarkets: freezer sections hold such popular cuts like chops, legs, and loins and grilled lamb – either chops or kebabs – are best-selling meals at several local restaurants.  And now, possibly to add lamb to possible breakfast meats, meat processing giant CDO has introduced corned lamb to the market.

Kind of like corned beef, but leaner and somewhat gamier
Kind of like corned beef, but leaner and somewhat gamier

CDO’s corned lamb is the most recent addition to its Highlands Gold line of premium tinned meats which started off with its premium Angus corned beef.

Upon opening the tin, you quickly get a whiff of a somewhat gamier aroma than what you’d get upon opening a tin of corned beef hash.  But you’ll also notice that the pink meat is more tender and there is considerably less fat and gristle in the mix.

Straight from the can, the lamb is actually tasty enough on its own.  But, truth be told, much of its savour comes out when it’s cooked.

Saute it up and serve
Saute it up and serve

The easiest way to prepare this is as regular hash: saute an onion and some garlic in a bit of olive oil, then add the lamb.  Interestingly, considering how fresh lamb is cooked for a shorter time than raw beef, corned lamb takes a little longer than corned beef to get crisp at the edges.  Let me assure you that it is worth the wait: you get a nicely seasoned heap of shredded lamb that is tender to the bite, meaty and still a touch succulent.

I daresay you could serve this the Filipino way with rice and a fried egg or go totally Brit (or Aussie or even Kiwi) and serve the crisped-up lamb on top of mashed potatoes.  In which case, mint sauce may be necessary.  😉


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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