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American Lamb Board Foodservice News – June 2016

Local Lamb and Spices Take Center Stage at Oleana

Lamb and spices take center stage at Cambridge’s Oleana Restaurant. “Spices and lamb, to me, go naturally hand in hand. They really bring depth and richness to dishes without making them heavy,” says Chef Ana Sortun. In this Table 42 episode, Chef Sortun prepares three dishes featuring local lamb and global flavors. Click hereto watch the video.

Did Ewe Know?

Rack of lamb remains the most popular cut of lamb sold in fine dining restaurants.Watch this video to learn how to French a rack.

How Local is Your Lamb?

When you menu local lamb, you’re supporting the nation’s shepherd and their families. The vast majority of the nation’s sheep operations are family owned and operated. And, they’re located in every state. To find a shepherd near you, visit theLamb Locator.

We’ve Been Lamb Jammin’

Chef Thomas Pisha-Duffly and his team from The Honey Paw in Portland, Maine won the triple crown at the Boston Lamb Jam, taking home: “Best in Show”, “Best Asian” and “People’s Choice” awards for theirSmoked Lamb Khao Soi.

Chef Dean Dupuis of Brasserie Beck won over thehearts (and stomachs) of lamb-loving attendees and food media during the Washington, D.C. Lamb Jam winning both “Best in Show” and “Best Asian” awards for his Charcoal Grilled Vietnamese Style Lamb in Grape Leaves.

Chef Pisha-Duffly and Chef Dupuis will take their lamb dishes to the fall finale to compete for title of “Lamb Jam Master” alongside winners from Lamb Jams in Seattle, Austin and San Francisco.

The last stop of the 2016 Lamb Jam tour is scheduled July 17th at the Golden Gate Club in San Francisco, California. Click here for complete details.

Learn More with the New Curriculamb

The American Lamb Board has released its
Curriculamb – a new online culinary education guide for culinary students, culinary instructors and professional chefs. The Curriculambincludes lesson plans on the U.S. sheep industry, buying and handling lamb, carcass and cut information, nutrition and more. TheCurriculamb also includes videos on the American Lamb industry, cooking techniques and lamb fabrication. The Curriculamb is available at http://www.americanlamb.com/chefs-corner/curriculamb/

The Curriculamb has been approved by the American Culinary Federation for 4.5 continuing-education hours. Participants who complete and return the online quiz and evaluation will receive a certificate from the American Lamb Board.

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