Lamb Jam Finale – Vote for Your Favorite Dish/City

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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