This year’s participating cities include Atlanta, Austin, Boston, Charleston, Denver, San Francisco, Seattle and Washington, D.C., giving producers coast-to-coast exposure and new opportunities to grow market share and loyalty for American lamb.

Throughout the month, diners can vote for their favorite lamb dishes online, helping determine the top chef in each city, alongside a panel of local judges who evaluate flavor, creativity and presentation. Every vote and every plate served represents another touchpoint where consumers learn about and choose American lamb—directly supporting U.S. sheep producers and maximizing the impact of their checkoff investment.

At the end of April, one chef from each market will be named a winner, with top performers from the East and West Coasts earning national recognition and a year’s supply of American lamb. This extended product placement helps keep American lamb on restaurant menus longer, generating ongoing demand.

The experience—and the benefits for producers—continue beyond the dine-around. Winning chefs will host exclusive, ticketed Lamb Jam dinners later in the year, featuring passed lamb bites, a multi-course menu built around the winning dish, curated wine pairings and live butchery demonstrations. At these events, local sheep producers will share their stories firsthand—discussing animal care, pasture management, and the pride they take in raising high-quality American lamb. This direct producer–chef–consumer connection builds trust, loyalty, and deeper appreciation for American lamb.

“For producers, Lamb Jam is a powerful showcase of how checkoff dollars work in the marketplace—driving menu placements, encouraging trial of new cuts, and creating opportunities to talk directly with consumers who are eager to learn where their food comes from,” said ALB Chairman David Fisher. “For diners, Lamb Jam is more than just a meal; it’s a chance to meet the people behind American lamb, discover new dishes, and choose a product that supports local farms and ranches across the country.”

Source: American Lamb Board