Lamb Jam 2026 has officially wrapped. Throughout April, chefs in eight cities competed in Lamb Jam Dine Around Month, each creating an original small plate dish to showcase the flavor, versatility and premium quality of American lamb.

For sheep producers, feeders, processors and industry stakeholders, Lamb Jam continues to demonstrate how American lamb performs in a wide range of culinary applications while building awareness and demand in key foodservice markets.

This year’s East Coast Champion was Chef Cody Chassar of Gunshow in Atlanta for his dish Lamb Bellies, layered with lamb boudin sausage and carrot sofrito. The West Coast Champion title went to Chef Francis Ang of Abacá in San Francisco for Sinigang Lamb Ribs, featuring tamarind glaze and bone broth.

Lamb Jam 2026 winners. Courtesy of the American Lamb Board

These winning chefs advance to the next phase of the program, including exclusive Lamb Jam dinners during summer 2026 and the Lamb Jam Finale at Platform by James Beard in New York City in November. Each champion will also receive a yearlong supply of American lamb.

“Programs like Lamb Jam matter because they create real opportunities for the sheep industry to build relationships with chefs, inspire repeat menu use, and keep American lamb front and center with consumers,” said American Lamb Board Chairman David Fisher.

The 2026 Lamb Jam winners:

• Atlanta (East Coast Champion) Chef Cody Chassar | Gunshow
• Lamb Bellies — layered with lamb boudin sausage and carrot sofrito
• Austin Chef Edgar Rico | Nixta Taqueria
• Lamb Empanada — smoked and braised lamb empanada, pickles with salsa de chile costeño, hakuri turnips cured with turmeric and beets, roasted San Marzano tomatoes, bronze fennel, cilantro flowers, crème fraiche with mint and serrano salsa
• Boston Chef Lambert Givens | Hunters
• Smoked Lamb Ribs — sweet tea glaze, lemon, rosemary, cornbread crumble, hot honey
• Charleston Chef Bintou N’Daw Young | Bintu Atelier
• Oasis BBQ — lamb breast ribs, smoked cumin, date glaze, crispy chickpeas
• Washington, DC Chef Rakesh Singh | Rasika West End
• Lamb Kachori — diced lamb kebab, savory pastry, mint chutney, sweet yogurt, tamarind chutney
• Denver Chef Alex Grenier | Mercantile Denver
• Parisian Gnocchi — braised lamb shoulder, pistachio, English peas
• San Francisco (West Coast Champion) Chef Francis Ang | Abacá
• Sinigang Lamb Ribs — tamarind glaze, bone broth
• Seattle Chef Berk Guldal | Hamdi
• Yağlı İskender — grilled lamb leg, pide bread, spiced tomato sauce, mint yogurt, shishito peppers

Source: American Lamb Board