The Bendigo Festival of Lamb ran alongside the Australian Sheep and Wool Show.
It showcased the best in lamb products from the region.
The festival is the largest show of its kind in the Southern Hemisphere.
It featured three days of cooking challenges, programs and demonstrations.
Goldmines Hotel general manager and chef Justin McPhail said the lamb food component was a great addition to the sheep festival.
He created a Lambington, not a lamington, to celebrate different sorts of food combinations.
"It's beer-braised lamb that has been shredded after 12 hours of cooking," he said.
"We reduce the juice and add the meat to dark chocolate and then we fold meringue and beetroot powder in it."
Mr McPhail prepared the dish for the Bendigo Advertiser on Sunday.
The dish was a taste unlike any other.
Startlingly sweet with meaty undertones the Australian themed dish did not disappoint.
He said there was only two people out of forty who did not enjoy or did not taste the dish.
Along with this dish Mr McPhail created beer themed lamb dishes that were served at the Bendigo Showgrounds with the sounds coming from the Ewes, Brews, Stews and Blues festival.
Trying out different techniques and taste sensations was the overall theme of the weekend.
Australian Sheep and Wool Show senior vice-president Malcolm Starritt said the addition of high-profile celebrities to the food events made it an excellent weekend.
He said Tregan Borg from Masterchef presented a cooking demonstration along with a presentation from Stephanie Alexander's kitchen program and Bob the Butcher carvery sessions.
"It was an opportunity for people to embrace different cuts and different recipes," Mr Starritt said.
He said the Ewes, Brews, Stews and Blues festival worked well with major sponsor Grand Ridge Brewery from Mirboo in Gippsland.