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Press, Volume CXI, Issue 32633, 15 June 1971, Page 5

When the Leeds football team from England went to Turin to. play the top Italian team, Juventus, in the final of the Fairs Cup, the players’ wives went too. , Touring the town just before the big match they found their favourite New Zealand lamb being exhibited at the Alcorn trade fair, but were puzzled by the unfamiliar dishes prepared • for, the Italian crowds. They tried a taste of specialties like lamb bourgignon and provencale and then asked for more. The visit ended with a plea for all the recipes so they could serve their husbands with New zbaland lamb “Continental style” when they got home to England. More than 14,000 housewives, meat traders, caterers and officials tasted New Zealand lamb at the New Zealand Meat Producers Board’s stand, during the recent nine-day fair. When 150 chefs from all over the north of Italy sat down to their quarterly banquet in Turin’s noted “Tre Re" restaurant, the main item on the menu was New Zealand lamb. All the speakers at the banquet, including the president of the Italian Chefs’ Federation, were loud in their praise. < This is quite a change in a market where frozen meat was once disparaged by the restaurant trade. Here is a recipe for Piedmont Lamb,prepared by Signor Anselmo Angelo, master chef at the San Giongio Restaurant, Turin. Fpr six servings you will need: 241bs cubed New Zealand lamb 2 finely chopped onions 6 chopped tomatoes 11b small mushrooms, chopped fine fib finely chopped parsley jib butter or oil Salt. Method: Place the lamb in a casserole with the butter and the onion and fry until lightly browned. Then add the tomatoes, the parsley and the mushrooms, salt and pepper to taste, and finally enough stock to moisten. Allow to simmer for about an hour on a low heat.