This afternoon (2/19) the third floor of the Charles Hotel was the only game in town, for all things lamby, from demos of butchering an entire lamb, into both the cuts we know and love, and the less familiar cuts with which we are about to become familiar, to an amazing competition featuring culinary creations featuring American lamb.
Up close the lamb in question had a very thin coating of fat, and beautifully colored meat. North Star Sheep Farm of Windham, Maine, care for their flock humanely and engage in sustainable agricultural practice. The customer is assured meat of the best quality. Having seen the glossy lamb kidneys up close, yours truly is inspired to begin using these less familiar parts. (at least, unfamiliar in my kitchen repertoire).
Now to the amazing feast of lamb-based dishes, and liquid libations:
There were 18 compositions to sample, all delicious and inventive, in their own way.
Some of the most memorable were a lamb beignet by Toby Hill of Pain D’Avignon, composed of braised lamb, lamb marrow, Vermont Shepherd cheese, and blood orange mostarda. Really a brilliant inventive concept. Oleanna‘s Cassie Piuma offered a lamb crepe, filled with succulent braised lamb shoulder, crushed walnuts, and cucumber, stunningly topped with crimson pomegranate seeds.
Making use of leg of lamb and marrow, was the eye-catching creation of Bryan Reyelt of Citizen. Nestled in the “lamb bone” vessel, a mixture of ground lamb, bone marrow, and bourbon-infused cherries,happily co-existed. There were many more worthy offerings, but sampling them all was beyond this taster’s capability.
Let me not forget to tell you about the most interesting drink from Noir Bar. A lovely cocktail of bacon-infused bourbon, maple syrup, and a dash of orange, was sublime. There were also many wonderful local beers to sample.
I think I will start training for Lamb Jam 2013 tomorrow!!!