2024 Lamb Jam Master Crowned at Finale in New York City

Lamb Jam Restaurant Month is a unique dining experience that brings together talented chefs across the country to celebrate American Lamb and the family farmers and ranchers raising sheep in the United States. In May, chefs in seven target markets competed to create the most impressive American Lamb dish.  Finalists selected from each market then showcased their culinary expertise at the Lamb Jam Finale Dinner on Oct. 15 at the James Beard Foundation’s new event center in New York City.

Finale attendees dined on the winning Lamb Jam dishes from each market and voted for their favorite at this premier event. Chef Linda Hampsten Fox from The Bindery in Denver took home the honors of Lamb Jam Master 2024 with her Crispy Lamb Taco with Salsa Macha, Queso, Red Onions, Mole, and Crema.

“Lamb Jam has been a marquee event for the board for many years, but adding this finale event has added more prestige and created more publicity for American Lamb,” says ALB Vice Chairman David Fisher who attended the event.  “It was an honor to celebrate the 2024 winning chefs and meet lamb loving consumers from NYC.”

The seven 2024 American Lamb Jam dishes and chefs representing the target markets are below:

Crispy Lamb Boudin with Apricot, Green Peppercorn Aïoli, and Herbs prepared by Adam Rosenblum from Causwells in San Francisco. Lamb for this dish was sourced from Schmitz Ranch.

Lamb Meatballs with Dill-Roasted Potatoes, Tahini, and Strawberry Salsa prepared by Steven Satterfield from Miller Union in Atlanta with American Lamb from Border Springs Farm.

Barbecue–Achiote Lamb Tacos with Queso Blanco, Pickled Pineapple, Onions, and Cilantro prepared by John Bates from InterStellar BBQ in Austin with lamb sourced from Catelli Bros.

Crispy Lamb Taco with Salsa Macha, Queso, Red Onions, Mole, and Crema prepared by Linda Hampsten Fox from The Bindery in Denver with American Lamb from Superior Farms.

Lamb Croquettes with Meyer Lemon Confit, Hazelnuts, Manchego, Spinach, and Brown Butter–Carrot Sauc prepared by Edson Rojas from The Banks in Boston with lamb sourced from Hopkins Farm. 

Lamb Leg Char Siu with Black Tea–Willow Skewer, Puffed Wild Rice–Chile Crisp, Sake, Citrus Labneh, Cucumber, and Fermented Mint Tartare prepared by Maximillian Petty from Eden Hill in Seattle with lamb from Anderson Ranches.

Seven Spice–Roasted Lamb Leg with Baby Yukon Gold Potatoes, Cumin, and Preserved Lemon prepared by Michael Costa from Zaytinya in Washington, D.C. with American lamb sourced from Shenandoah Valley Lamb.