Where can you get an exquisite lamb dish experience in the metro?
Chef J. Gamboa shows us why Australian lamb is worth it
By Poch Eulalia
Published May 14, 2026 12:26 am
At A Glance
- In the right hands, however, lamb can be a godsend.
TASTY EATS Various Australian lamb dishes await you at Cirkulo Restaurant
Lamb has always been considered a divisive dish. Some find the meat too gamey to chew through. Others also point out that strong odors make it almost impossible to enjoy. In the right hands, however, lamb can be a godsend. Cirkulo Restaurant’s Chef J. Gamboa, the newest “Lambassador” of the Philippines, shows us precisely how it’s done after inviting Manila Bulletin Lifestyle to sample some Australian lamb dishes.
LAMBASSADOR Chef J. Gamboa of Cirkulo Restaurant
“I’ve been a big fan of Australian lamb since we opened Cirkulo in 1995,” shares J. “Through the years, Australian lamb has always been guest favorites on our menu: Garlic and Pepper Crusted Slow Roasted Australian Lamb Ribs, Cordero Lechal Asado (Roasted Australian Suckling Lamb with Chimichurri Sauce), to name a couple.”
NICE AND COZY Cirkulo Restaurant's interior serves as an intimate setting to try these tantalizing dishes (Photo: Cirkulo Restaurant)
Cirkulo Restaurant served as the perfect venue for food lovers from all over to come and enjoy each presented dish. That’s no surprise, given how Michelin itself vouches for it. It’s a welcome refuge from the busy chaos of Makati’s biggest malls just across the street. And with such an intimate setting, you can feel the ecstasy ruminating around the room as we foodies cleared out almost every single plate.
For starters, the ultimate standout was the Tartar de Buey. Think putok-batok, as the roasted bone marrow’s juices serve as a sort of butter to be spread over toasted brioche and paired with the Australian beef tenderloin. Capers and shallots add a nice kick as well. Worth trying as well are the Slow Roasted Australian Shortribs, elevated by the use of sea salt, pepper, olive oil, garlic, and fresh lemon.
SHORTRIBS Slow roasted Australian lamb shortribs, garlic, pepper, sea salt, olive oil, and fresh lemon
CORDERO LECHAL ASADO Oven roasted Australian suckling lamb with rosemary, garlic, and chimichurri sauce
TARTAR DE BUEY Australian beef tenderloin, capers, shallots, roasted bone marrow, and toasted brioche
CHULETA DE LOMO ALTO CON HUESO Charcoal grilled bone in Stanbroke Farms Australian ribeye, roasted vegetables, thyme salt, and cooked in a custom Josper Oven
Moving toward the main dishes, diners are likely to choose between the Chuleta De Lomo Alto Con Hueso or the Cordero Lechal Asado. Chuleta De Lomo Alto Con Hueso is a charcoal-grilled bone-in Stanbroke Farms Australian ribeye paired with roasted vegetables and seasoned with thyme salt. It’s specially cooked within the restaurant’s custom Josper Oven. Biting into it, you might mistake it for beef due to how tender and flavorful the dish is. As for the Cordero Lechal Asado, the suckling lamb has a strong flavor profile that is amplified even further by the chimichurri sauce. A serving of Paella Montaña also helped satisfy the rice cravings as we scarfed down the mains.
By the time dessert came out, we could barely get through because of how filling the lamb dishes were. Of course, we powered on anyway, as we all know there is always room for dessert. Consider the sweet tooth cravings satisfied with the Warm Dark Chocolate Truffle Cake with Liquid Center and the Warm White Chocolate Bread Pudding. Our first bite from the truffle cake was met with the warm explosion of chocolate from within, whereas the bread pudding was perfect for cooling off from the summer heat due to the ice cream topping.
With every dish served, no leftovers came from our table. It’s a sure sign that Australian lamb is sure to strike hard and become a fan favorite among Filipino taste buds. If you’re yearning to try it for yourself, stop by Cirkulo Restaurant at Milky Way Building, San Lorenzo Village, 900 Arnaiz Ave, Corner Paseo de Roxas, Makati City.