The American Lamb Board hosted its second annual Lamb Jam in Washington, D.C. on Monday, May 21 at the Eastern Market. Hosted by 94.7 Fresh FM’s Tommy McFly, the event featured 18 of D.C.’s top chefs, who prepared ewe-nique American lamb tastes and competed for bragging rights in each of four cut categories and the chance to be crowned DC Lamb Master. Executive Chef John Citchley from Urbana was named “Best in Show” for the second year in a row, for his Lamb Leg Pupusa with Queso Blanco and Lamb Tongue Curtido. Chef Critchley will take his local Lamb Jam win to San Luis Obispo, California in September to battle other lamb-loving chefs in a Master Lamb Jam competition at Savor the Central Coast.
Fans of lamb enjoyed butchery demonstrations from Wagshal’s Pam the Butcher, live music, Jefferson’s bourbon slushies and dozens of local beer and wine pairings. Competing chefs took home the following notable accolades:
•“Best in Show Overall” and “Best Leg” – Chef John Critchley or Urbana for his Lamb Leg Pupusa with Queso Blanco and Lamb Tongue Curtido
•“People’s Choice” – Chef Adam Sobel from Bourbon Steak for his Sausage and Peppers Lamb Sausage
•“Best Loin” – Chef Rodney Scruggs of Occidental Grill & Seafood for his Dried Rub Grilled Lamb Loin Salad
•“Best Shank” – Chef Dimitri Moshovitis of Cava Mezze Restaurant for his Braised Lamb Shank Ravioli
•“Best Shoulder” – Chef Nick Stefanelli of Bibiana for his Stuffed Lamb Shoulder
For more information about the American Lamb Board and to view winning recipes from the Washington DC American Lamb Jam, please visit www.FansofLambDC.com, like the American Lamb Board on Facebook or follow @FANofLAMB on Twitter.
American Lamb Trivia
•American Lamb is produced in nearly every U.S. state
•Texas is the largest U.S. producer of lamb
•American Lamb has a more generous meat-to-bone ratio than other lamb varieties.
•The average American consumers only 1 pound of lamb per year—compared with 61 pounds of beef, 59 pounds of chicken and 46 pounds of pork.
•Lamb is healthy! It’s a lean meat, with an average of 175 calories, 8 grams fat, 3 grams of saturated fat, and 80 miligrams of cholesterol per 3-ounce cooked portion. It’s also a good source of protein, vitamin B12, niacin, zinc, selenium, iron and riboflavin.
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- People’s Choice
