Kicking off summer with sizzling ideas & a look back at a flavorful spring
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As we dive into the summer months, we're reflecting on a spring season packed with chef inspiration, flavorful lamb creations, and incredible industry connections. From coast to coast, American Lamb showed up strong, and the momentum continues to grow.
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Lamb Jam Happy Hour Tour – Small Plates, Big Flavor
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Our Lamb Jam Happy Hour Tour has been making major waves this spring. This chef-driven series has showcased lamb-forward bites in some of our favorite culinary cities. Bringing together bold flavors, creative techniques, and serious chef energy. From inventive small plates to standout lamb applications, it’s all about celebrating American Lamb in fun, flavorful ways.
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🥇 Meet the 2025
Lamb Jam Masters (so far)Atlanta: Cam Floyd, Superica Dunwoody
Smoked + Braised Lamb, Tomato Consommé, Chihuahua Pupusas, Salsa Macha, Tomato, CilantroAustin: Sarah Heard, Foreign & Domestic
Whey Braised Lamb Neck Ravioli | Fennel, Crispy Focaccia CrumbsWashington, DC: Rakesh Singh, Rasika
Goan Lamb Cutlet | Cured Lamb, Peri Peri Masala, Vindaloo Chutney, Straw PotatoesSan Francisco: Jason Halverson, The Vault Steakhouse
Lamb & Truffle Sausage | Artichoke Gribiche, Idiazabal, Buttered Brioche Bun
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Find a tour stop near you:
🎟 Exclusive Offer – Use code LAMB10 for 10% off an extra ticket!
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Chef Connections From Coast To Coast
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The Chef Conference
A powerhouse event that gave us the chance to connect with national food media, explore menu trends, and engage with industry leaders through standout panels.CAFE Conference
We joined culinary educators and fellow commodity boards to discuss the future of culinary education, share resources, and bring American Lamb into classrooms and kitchens across the country.
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Summer Menu Inspiration – Turn Up The Heat
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Summer is all about dialing up flavor, and American Lamb rises to the occasion. Whether you’re searing, braising, roasting, or finishing with flame, lamb offers the complexity and character to anchor standout seasonal dishes—from refined center-of-plate cuts to casual small plates. From smoky, spice-rubbed ribs to bold sandwiches, lamb holds its own in the summer spotlight giving chefs a flavorful foundation for warm-weather innovation.
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Recipe by: Chef Stephen Barber |
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Recipe by: Chef Joel Gamoran with Homemade |
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With Q3 on the horizon, we’re looking forward to more chef-driven collaborations, fresh menu inspiration, and exciting events. Stay tuned for what’s next!Thank you for being part of this journey—here’s to more bold flavors, creative dishes, and unforgettable lamb experiences ahead!
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Do you have questions about sourcing American Lamb, mastering unique cuts, or incorporating lamb into your menu?
Reach out to: Mariah@americanlamb.com
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