View these great recipes from these great chefs. Vote for your favorite dish, and while you are at it, enter your email for a chance to win two tickets to every Lamb Jam next year!
Chef Rodney Scruggs (Washington, D.C.)
Border Springs “Dagwood”: Lamb shoulder, arugula, pickled ramps, goat cheese & chandler farm strawberry “lamb” jam.
Chef Nemo Bolin (Boston)
Merguez Scotch Egg with Herb Yogurt.
Chef Sophina Uong (San Francisco)
Smoked Lamb Bulgogi.
Chef Sarah Lorenzen (Seattle)
Fresh Lamb Sausage Wrapped in Socca with a Pomegranate Tomato Jam.
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