Lamb Jam is Back in Action in Boston

Photo courtesy of

Photo courtesy of

This April, the American Lamb Board Brings Lamb Jam to Boston for the 6th consecutive year

On Sunday, April 12, twenty of New England’s finest chefs and more than 800 lamb lovers will gather at The Royal Sonesta Hotel to kick off the sixth annual Boston Lamb Jam Global Flavors Tour, the annual multi-city culinary cook-off where attendees decide which chefs have earned their “chops” by voting on inspirational American lamb dishes.

Competing for the titles of “Best in Show,” “People’s Choice” and “Best Mediterranean, Asian, Latin and Middle Eastern inspired dishes,” New England chefs will prepare and serve their most flavorful American lamb dish to be put to the test by lamb-loving attendees and New England’s top food media. The victor will go head-to-head with other winning chefs from Seattle, Austin, San Francisco and Washington D.C. Lamb Jambs in an attempt to claim the title of “Lamb Jam Master” at the Lamb Jam finale in New York City later this year.

“We designed the Lamb Jam Tour as a way to bring communities together and drive awareness about the benefits of American lamb,” says Megan Wortman, executive director of the American Lamb Board. “Approximately one third of consumers have never eaten lamb, and many try lamb for the first time in a restaurant, so it’s exciting to see so many local Boston chefs incorporating innovative lamb dishes to their menus.”

Get Your Grill On at the VIP Event – Chefs Jamie Bissonnette of Toro & Coppa and Matt Jennings of Townsman will be conducting a spring training centered on grilling in a seminar style VIP hour. Each dish will be served with a craft cocktail, beer or wine paired by a local beverage expert. Participants will also experience a pasture to plate demonstration by a master butcher and local lamb producer. VIP tickets are $100 and include admission to the rest of the Lamb Jam festivities. For more information and to purchase VIP tickets go here.

Join the Flock, Buy Tickets – General admission tickets are $60 and provide an opportunity to sample 20 globally inspired lamb dishes, taste some of New England’s tastiest brews and wine, mingle with local shepherds and artisans and vote for the best Lamb Jam dishes.

What: Sample globally-inspired lamb dishes from 20 of New England’s finest chefs. Visit for the complete lineup and to purchase general admission tickets.

When: Sunday, April 12, 2015 @ 1:45 – 3:00pm (VIP) 3:00 – 6:00pm (General Admission)

Where: The Royal Sonesta Hotel – 40 Edwin H Land Boulevard Cambridge, Massachusetts 02142

Participating New England chefs include:


  • Brian Alberg of The Red Lion Inn
  • Brian Dandro of Art Bar
  • Robert Siscan of Bistro du Midi
  • Michael Sherman of Brasserie 28
  • Justin Melnick of The Terrace
  • Daniel Bojorquez of La Brasa
  • Tiffani Faison and Dan Raia of Sweet Cheeks Q
  • Chris Douglass of Ashmont Grill
  • Peter Davis of Henrietta’s Table
  • Jim Solomon of The Fireplace
  • Justin Shoults of BRINE
  • Thomas Borgia of Russell House


  • Nemo Bolin of Cook & Brown Public House
  • Ben Lloyd of The Salted Slate
  • Matt Varga of Gracie’s


  • Matt Louis of Moxy
  • Gregg Sessler of Cava


  • Niko Regas of Emilitsa
  • Chris Gould of Central Provisions
  • Damian and Ilma Lopez of Piccolo

Organized by the American Lamb Board, a portion of the proceeds will go to Lovin’ Spoonfuls, a Boston-based organization dedicated to facilitating the rescue and distribution of healthy, fresh food that would otherwise be discarded. Please visit for ticketing and event information.

About the American Lamb Board  The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colorado.

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