Celebrating the Chefs Bringing American Lamb to the Spotlight Lamb Jam 2026 Winners Announced

 Lamb Jam 2026 has officially wrapped, and this year’s winners reflect the growing excitement around American lamb in restaurants across the country. Throughout April, chefs in eight cities competed in Lamb Jam Dine Around Month, each creating an original small plate dish that showcased the flavor, versatility, and premium quality of American lamb.

For sheep producers, feeders, processors, and industry stakeholders, Lamb Jam continues to be an important platform for connecting the product we raise with chefs, diners, and influential food communities. The program helps demonstrate how American lamb performs in a wide range of culinary applications while building awareness and demand in key foodservice markets.

This year’s East Coast Champion was Chef Cody Chassar of Gunshow in Atlanta for his dish Lamb Bellies, layered with lamb boudin sausage and carrot sofrito. The West Coast Champion title went to Chef Francis Ang of Abacá in San Francisco for Sinigang Lamb Ribs, featuring tamarind glaze and bone broth. Across all participating markets, chefs brought bold ideas and diverse flavor profiles to the table, reinforcing the strength of American lamb as a standout menu item.

These winning chefs will now advance to the next phase of the program, including exclusive Lamb Jam dinners this summer and the Lamb Jam Finale at Platform by James Beard in New York City this November. Each champion will also receive a year-long supply of American lamb.

“Programs like Lamb Jam matter because they create real opportunities for the sheep industry to build relationships with chefs, inspire repeat menu use, and keep American lamb front and center with consumers,” says ALB Chairman David Fisher.

Congratulations to all participating chefs and to this year’s winners for helping tell the story of American lamb in such a memorable way.

Meet All of the 2026 Lamb Jam Winners:

Atlanta (East Coast Champion) Chef Cody Chassar | Gunshow
Lamb Bellies — layered with lamb boudin sausage and carrot sofrito

Austin Chef Edgar Rico | Nixta Taqueria
Lamb Empanada — smoked and braised lamb empanada, pickles with salsa de chile costeño, hakuri turnips cured with turmeric and beets, roasted San Marzano tomatoes, bronze fennel, cilantro flowers, crème fraiche with mint and serrano salsa

Boston Chef Lambert Givens | Hunters
Smoked Lamb Ribs — sweet tea glaze, lemon, rosemary, cornbread crumble, hot honey

Charleston Chef Bintou N’Daw Young | Bintu Atelier
Oasis BBQ — lamb breast ribs, smoked cumin, date glaze, crispy chickpeas

Washington, DC Chef Rakesh Singh | Rasika West End
Lamb Kachori — diced lamb kebab, savory pastry, mint chutney, sweet yogurt, tamarind chutney

Denver Chef Alex Grenier | Mercantile Denver
Parisian Gnocchi — braised lamb shoulder, pistachio, English peas

San Francisco (West Coast Champion) Chef Francis Ang | Abacá
Sinigang Lamb Ribs — tamarind glaze, bone broth

Seattle Chef Berk Guldal | Hamdi
Yağlı İskender — grilled lamb leg, pide bread, spiced tomato sauce, mint yogurt, shishito peppers