From slow-roasted ribs to tender lamb shank, Cirkulo offers an approachable way to enjoy Australian lamb.
Not everyone is naturally a lamb person. For many Filipino diners, lamb can feel like the dish you admire from afar but do not always order. It sounds rich, a little intimidating, and if you have ever had a bad version, you probably remember it as gamey or too strong.
I get it. Personally, lamb has never been my automatic choice either. Nothing personal, just preference. But a recent lunch at Cirkulo Restaurant in Makati may have changed that.
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Held in celebration of Chef J. Gamboa being officially named the Philippines’ newest Lambassador by Meat & Livestock Australia (MLA), the lunch became a convincing introduction to Australian lamb for diners like me who may still be warming up to it.
It also helped that the setting itself already carried weight. Opened in 1995, Cirkulo has long been known for its Spanish-inspired menu and loyal following in Makati. The restaurant was also recently named a Michelin Selected Restaurant for 2026, adding another layer to the experience. Chef J. himself shared that Australian lamb has been part of Cirkulo’s story from the very beginning.
“I’ve been a big fan of Australian lamb since we opened Cirkulo in 1995. Through the years, Australian lamb has been guests’ favorite 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.”
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A menu shaped by decades of cooking with Australian lamb
The Slow Roasted Australian Lamb Shortribs immediately stood out. Seasoned simply with garlic, pepper, sea salt, olive oil, and fresh lemon, the dish had that soft, deeply savory quality that makes slow-roasted meat comforting instead of overwhelming.
For first-time or hesitant lamb eaters, probably start with slow-roasted or braised lamb dishes. They tend to be softer, richer, and easier to appreciate.
The lunch also featured dishes like the Tartar de Buey, made with Australian beef tenderloin, capers, shallots, roasted bone marrow, and toasted brioche. It is not exactly something I would normally eat on a random weekday lunch, but surprisingly, it worked well as an appetizer. Rich without being too heavy, it eased my palate into the indulgent meal ahead.
Then came one of the standout meat dishes of the afternoon. The Chuleta de Lomo Alto con Hueso, a charcoal-grilled bone-in Australian ribeye cooked in Cirkulo’s custom Josper oven. It seemed that everyone loved this down to the bone.
Paired with the crisp Insalata di Gorgonzola and the addictive Bolas de Queso, the combination balanced richness with freshness really well. The salad’s apples and vinaigrette cut through the heaviness of the meat, while the cheese balls made everything feel a little more indulgent, but also who doesn’t love cheese?
But my personal favorite of the afternoon was easily the Lamb Shank Ossobuco.
Braised in red wine and finished with lemon gremolata, it had ingredients I personally love in a meat dish. Soft, tender meat and a rich sauce that’s warm and comforting. I paired it with the Paella Montaña, with portobello mushrooms, roasted garlic, asparagus, and truffle oil, it became the perfect balance of protein and carbs. Honestly, the paella worked perfectly for soaking up all that sauce.
Another approachable option was the Cordero Lechal Asado, an oven-roasted Australian suckling lamb with rosemary, garlic, and chimichurri sauce. The herbs and chimichurri helped keep the dish bright and balanced. To me too, it did not have the overpowering gamey texture I sometimes fear when it comes to lamb.
By the end of the meal, dessert and cava sangria felt like the perfect closing to such an indulgent spread. The Warm Dark Chocolate Truffle Cake and Warm White Chocolate Bread Pudding delivered the comforting sweetness you want after a long, meat-heavy lunch, while the cava sangria helped refresh the palate one last time.
Easing my way into eating more lamb this way, lunch made one thing clear: lamb does not have to feel intimidating or unfamiliar. When prepared thoughtfully, balanced properly, and served in comforting formats like slow roasts, braises, and asados, lamb can feel just as approachable and satisfying as the proteins many Filipinos already know and love.
And for the “not into lamb” crowd? Cirkulo might just change your mind.
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