Lamb birria tacos, crispy lamb meatballs, lamb dumplings and more are on the menu this month as part of Lamb Jam Restaurant Month, a culinary competition and celebration of the family operated farms and ranches raising sheep across the country. Eight of Boston’s most talented chefs — Robert Sisca from Bistro Du Midi, Lambert Givens from Hunter’s, Louis DiBiccari from SubRosa, Justin Urso from The Dial, Alavee Hassan from Trade, Greg Reeves from Viale, Will Gilson from The Lexington and Charles Foster from Woods Hill Pier 4 — are vying for the most votes on an American lamb dish made exclusively for Lamb Jam Month.
With participants across Boston and Cambridge, you won’t have to travel far to try a local lamb small plate, and vote on your favorite. No dish is the same, so expect lots of creative and inventive plates (take a peek below at the different options). Book a reservation at a few (or all) of these spots, put your food critic hat on, and choose your fav here. To top it off, everyone who votes gets a Lamb Jam t-shirt and is entered to win a $250 gift card.
Check out AmericanLamb.com for a breakdown of the competing chefs and restaurants.
LAMB JAM MONTH DISHES
Bistro Du Midi – Robert Sisca – Hopkins Farm Lamb Doppio Ravioli with braised shoulder, goat cheese, morels, vadouvan curry lamb jus
Hunter’s – Lambert Givens – Lamb Sliders with apple smoked lamb, tzatziki coleslaw, BBQ sauce, cheddar biscuits
SubRosa – Louis Dibiccari – Lamb Birria Tacos with ramp salsa verde, consommé
The Dial – Justin Urso – Cumin Lamb Dumplings with ginger, scallion, snow pea salad, chili crisp, black vinegar
Trade – Alavee Hassan – Greek Lamb Pita Spiral with rosemary braised lamb shoulder, baby potatoes, kasseri cheese in homemade phyllo spiral; frisée salad with currant dressing.
Viale – Greg Reeves – American Braised Lamb with crispy polenta, green olive tzatziki, golden raisin mostarda
The Lexington – Will Gilson – Crispy Lamb Meatballs with herb yogurt, sumac onions, chili oil
Woods Hill Pier 4 – Charles Foster – Smoked Woods Hill Farm Lamb Shoulder with black garlic BBQ, grilled ramps & shiitake mushrooms, creamy heirloom grits