Sample lamb from around the world paired with wines at Hugo's in the Hyatt Regency in Tsim Sha Tsui. Until the end of April, head chef Renaud Marin presents dishes featuring lamb cuts from Cedar Springs in Colorado, Rhug Estate in Wales and Red Label Quercy in France.

Cedar Springs lamb is 100 per cent vegetarian fed, Rhug Estate is known for its organic products and Red Label Quercy lamb fed naturally.

Diners may choose two of the three lamb meats, either pan-fried cutlets with buttered young vegetables and minted jus, or grilled shortloin chops with haricot ragout, roasted cherry tomatoes and herb salad.

An additional dish Marin recommends is the Pyrenean leg of lamb that is slow roasted for six to seven hours and comes with side dishes of grilled green asparagus, ricotta gnocchi and confit lemon.