First Annual Lamb Jam - 10,000 Miles Fresher

I was delighted to be invited to the first annual Lamb Jam. The American Lamb folks and BostonChefs.com did a fantastic job with this event. From the charming Lillet aperitif at the front door, to a good selection of craft beers, and even chocolates by Aroa Fine Chocolates, you had opportunities to nibble and sip and a wonderful menu of food and drink.

Here are some snaps from the point and click while I was balancing plate, glass and swag bag (including a spice rub, recipes and cooking guide.)

Chef Joseph Margate's Lamb poached in whey with Rancho Gordo yellow beans and remember Claytonia I got at winter farmer's market?! Remember Rancho Gordo beans I fell in love with at IACP last year?

Ipswich Ale was one of over a dozen breweries and one winery there. The stout on the left was wonderful.

Michael Leviton dished up Vermont Lamb done three ways. We also chatted about heritage breed pigs and authenticity, transparency in the S/O/L/E messaging.

Greg Griffie serves up crispy lamb shank, mustard, horseradish, upland cress.

The guys from Rapscallion were pouring a terrificly refreshing brew from an 1868 recipe.

Will Gilson plating a delicious "North African style Lamb rillette" which was like the best bite of shawarma. Soumak onions anyone?

What I want to know more about?

What about local lamb? Sure, "10,000 miles fresher" means American lamb from "California and Rocky Mountains" is more local, fresher and has a smaller carbon footprint (than that from New Zealand). And American Lamb is delicious. But, don't we have really LOCAL northeast lamb farmers?

"Natural" sounds good but we've learned, it's not a meaningful term and can mean so many things that most lay people would never dream of when they hear "natural" (The animal may have been confined, fed GMOs (see below), hormones, animal by-products, etc. and still legally bear the label “natural.”)

Where are they? We're still looking for the missing link between farmers doing the right things and chefs who want to support their work, could the American Lamb organization be the missing link? It's not enough to say "10,000 miles is better" - we can and should get more info and cleaner, more local lamb.

What do you think?