Club and Resort Chefs Learn About American Lamb

The American Lamb Board sponsored the Club + Resort Chef to Chef Conference in Nashville, March 20-22, 2022, to educate and inspire club and resort chefs about the diverse uses of American Lamb.

“Club and resort chefs are a segment of the foodservice industry who use large amounts of lamb,” said Megan Wortman, executive director of the American Lamb Board. “This conference enables us to encourage chefs to use American Lamb and to inspire them with diverse uses to feature lamb on their menus.”

ALB sponsored an American Lamb butchery demonstration in advance of the conference. Approximately 50 chefs attended the demonstration where Chef Loreal Gavin, author of The Butcher Babe, fabricated a split carcass of American Lamb. The split carcass and some of the lamb used at the conference came from Freedom Run Farm. Owner/Shepherdess Valerie Samutin attended the demonstration to provide insight about her Kentucky-based lamb business.

Lamb was featured at receptions and meals throughout the conference including lamb meatballs at the opening night gathering. American Lamb from the butchery demo was braised and served with mint chutney. A luncheon ramen bowl with lamb was also served.

ALB staff distributed American Lamb information and strengthened relationships with the foodservice professionals. Lamb with Cider and Fennel Salami slices were sampled at ALB's exhibit.

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.