Dig into crispy lamb arancini, confit lamb shoulder, grilled lamb sausage and more during the month of May as part of Lamb Jam Restaurant Month, a culinary competition and celebration of the family-operated farms raising sheep across the country. Book a reservation at one of the eight participating restaurants and try the special culinary creations from each of the chefs — Edson Rojas from The Banks, Lambert Givens from Hunter’s, William Kovel from Catalyst, Tracy Chang from Pagu, Alavee Hassan from Trade, Joe Cooke from Viale, Aguinaldo Monteiro from Geppetto and Charles Foster from Woods Hill Pier 4. Each chef is competing for your vote on their American lamb dish made exclusively for Lamb Jam Month.
You have the whole month of May to make your way to each spot and cast your vote for your favorite. Voting is easy and online, plus you’ll be entered to win a $250 gift card to the restaurant you voted for, and if you submit a pic of your fave dish, you can win the grand prize of two tickets to the national Lamb Jam Finale in NYC hosted by the James Beard Foundation and a $1,500 travel voucher. Gather your lamb-loving crew and plan your next restaurant outing — see all the amazing dishes you can try (and where to get them!) below.
Don’t forget to cast your vote here and for a full breakdown of the competing chefs, restaurants and cities, check out AmericanLamb.com.
Participating Restaurants
The Banks – Edson Rojas – Hopkins Farm lamb croquettes with hazelnuts, meyer lemon confit, jicama slaw and brown butter carrot emulsion
Catalyst – William Kovel – Confit lamb shoulder with charred eggplant, green harrisa, mint labneh and pita
Geppetto – Will Gilson – Grilled lamb sausage with rapini, white beans and pickled ramps
Hunter’s – Lambert Givens – Bourbon glazed lamb with roasted rosemary potatoes and roasted red pepper garlic yogurt
Pagu – Tracy Chang – Purple yam bao with braised lamb shoulder, smashed cucumber, Thai basil, fish sauce, lime and crispy shallots
Trade – Alavee Hassan – Crispy lamb arancini with cumin lamb ragu, spicy tomato sauce, mozzarella, basil and dill
Viale – Joe Cooke – Lamb tortellini en brodo with maitake mushrooms, black garlic, Calabrian chili, and herb oils
Woods Hill Pier 4 – Charlie Foster – Grilled grass fed lamb shoulder with labneh, tapenade, baby gem lettuce and crispy chickpeas
