Whatever be the mark of a “real” man across the world, in a Bengali household it rests on one’s ability to buy good quality meat for the maangsho-bhaat lunch every Sunday!

Well, we call it “mutton” but it’s actually goat meat. If you want to try some really good “mutton”, what you’re looking for is “lamb” and till October 5, La Cucina, the Italian restaurant at Hyatt Regency, is where you’ll get it. 

Chef Sumeet Priyadarshi is using succulent lamb from New Zealand to create Italian favourites, from grills and gnocchi to pizza and pasta. 

“Lamb from New Zealand is really tender and flavourful. We are using cuts like rack, shank and loin. The meat comes from sheep raised in the mountainous southern part of New Zealand, which gives it a distinct flavour. And they follow very strict quality standards for the production of the lamb,” explained chef. 

What we like most about this menu is that even though the lamb is presented in a variety of ways — grilled, braised, ragout or stuffed in pasta — and came with an assortment of accompaniments, the meat remains the hero of each dish. 

Chef’s last word? “Medium-rare is the best way to enjoy this meat, though we’ll cook it any way you want.”

What: New Zealand Lamb Menu

Where: La Cucina, Hyatt Regency

On till: October 5,  7pm to 11pm

Pocket pinch: A la carte menu with dishes priced Rs 900 to Rs 2,400, plus taxes 

Pictures: Rashbehari Das