American Lamb for American Chefs

The American Lamb Board (ALB) has sponsored several activities with the American Culinary Federation (ACF) throughout the years to grow awareness and expand usage of American Lamb among chefs.

This month, American Lamb information and bites of Vindaloo Lamb Salami were shared with catering and fine dining chefs as well as culinary educators at the ACF’s first Master Craft Summit which focused on advanced culinary skills.

American Lamb will be the featured ACF Ingredient of the Month in April with an article about American Lamb in ACF’s publication and a quiz available to ACF members.

In addition, the American Lamb culinary education program titled “Curriculamb” has been approved for 4.5 hours of continuing education credit with ACF. Chefs will review the Curriculamb lesson plan and materials and submit a quiz to receive their credit hours.

“We want American chefs to support the quality fresh lamb raised in the United States,” said Megan Wortman, executive director of ALB. “From culinary education to sponsored content to events, we spread the American Lamb message.”

ALB is an industry-funded national research, promotion and information checkoff program that works on behalf of all American producers, feeders, seedstock producers, direct marketers and processors to build awareness and demand for American Lamb. ALB conducts promotion and research programs with the goal of creating greater demand and profitability for the entire industry. One of its long-term goals is to collaborate and communicate with industry partners and stakeholders to expand efforts to grow, promote, improve and support American Lamb.