I’m looking forward to Lamb Jam, a culinary event where chefs create lamb dishes in a friendly competition and share the results with food lovers. The event, hosted by American Lamb, tours foodie cities, such as Austin, Boston, Washington, D.C., and San Francisco. Lamb Jam Boston will be happening on April 12 with twenty New England chefs as well as local brew!
To kick-start Boston Lamb Jam, I had the pleasure of attending a lamb inspired social hosted by the Boston Chefs News at Tavern Road and included North Star Sheep Farm, Formaggio Kitchen, and 90+ Cellars.
Formaggio Kitchen and 90+ Cellars Wine started off the event with a pairing of sheep’s milk cheese with Pinot Noir and Sauvignon Blanc. On the board included a soft Zimbro cheese from Portugal, a few hard cheeses, and a robust blue cheese. When drizzled with the cherry jam, the cheese bites and wine felt like a dessert.
As the attendees mingled over cheese and wine, the centerpiece of the event, a skinned and cleaned American lamb, was placed on the butcher’s counter and house butcher Richard Doucette began applying his trade while Lisa Webster of North Star Sheep Farm presented us with the history of American Lamb.
Lisa explained to us that sheep are adaptable animals, being raised throughout the United States year round, and are thus always in season. Since they are raised in the US, American lamb travels 10,000 fewer miles (saving us from extra CO2) and are also 30 days fresher than imported lamb from New Zealand (sorry Frodo) or Australia. To many, American lamb is also considered more flavorful and ‘meatier’ than imported lamb.
Located in Maine, North Star Sheep Farm is family owned and supplies lamb to several restaurants and grocers in New England. Sustainability, high quality, and animal care of some of the key values that Lisa and American Lamb greatly value. Their animals are grass-fed, pastured, and receive no artificial or synthetic growth hormones.