Summer Lambventures

Hello Ewe,

Summer is back, do you know what that means? It’s time to adventure out with American Lamb! From camping trips and backyard barbeques to tailgate feasts and nutritious grilled eats, making memories with American Lamb has never been this fun.

American lamb is the most adventurous food. So, it’s no surprise that when you adventure outside to cook with American Lamb, you’re embarking on the ultimate cooking adventure! American Lamb’s rich, delicious taste is accentuated on the grill, smoker or over any flame, and it’s so versatile and simple to cook there is a lamb recipe for every outdoor cooking setup.

The best part… When you make American Lamb part of your outdoor cooking experience, you’re firing up a culinary adventure with a nutritious protein raised with care by American ranchers.

We want in on your summer lambventures! While you cook American lamb this summer be sure to bring us along the way by using #OutdoorCookingwithAmericanLamb

Lastly, join us for a giveaway to experiment with American lamb in whichever way your heart desires; smoke a shoulder, live fire roast a leg, or grill loin chops to perfection. Enter for your chance to win our summer outdoor adventure kit by clicking the button below!

Calling all San Franciscans

We’re bringing Nik Sharma back to the Bay Area for an American Lamb cooking demonstration. Join us on July 7th at 6pm to learn about and enjoy American Lamb! Nik will demo two lamb recipes from his latest cookbook, The Flavor Equation. This is a very intimate event with limited tickets; get yours now by clicking the button below.

Nik Sharma is a food writer, photographer, cookbook author, and recipe developer based out in Los Angeles, California.

Though Nik moved from Bombay, India to America to study molecular genetics, much to the vexation of his parents decided to quit his career in science and transitioned into cooking. His first foray into the world of cooking began through his blog A Brown Table which over time led to new opportunities in his career. More recently Nik launched his newest project, a rapidly growing weekly newsletter, "This Is a Cook-Letter".

Nik writes columns for Serious Eats , The Guardian Feast, and Food52. He is also a contributor to the New York Times and was the was the former food columnist for the San Francisco Chronicle . He has also written for Food and Wine Magazine, Taste, and Saveur.

Over the past several years, Nik has published 2 cookbooks, Season and The Flavor Equation. Both books have been recongized as finalists for several accolades including nominations from the James Beard Foundation.