The runner-up was the Fig Glazed Lamb Ribs with a warm Ferro salad from Phil Gulis with Luce

By Matt Reese

The weekend Lamb Jam held in conjunction with the Wine Festival at the North Market in downtown Columbus showed consumers how delicious and versatile lamb can be. Seven top chefs from around Columbus competed for a $500 top prize based on their best lamb dish.

The winner of the event was Aaron White with Columbus Brewing Company. His Lamb Adobo Enchiladas wowed judges with their flavor. The runner-up was the Fig Glazed Lamb Ribs with a warm Ferro salad from Phil Gulis with Luce. Chefs from the Refectory, Bodega, Gourmet Pizza Bistro, Renaissance Hotels and  MoJoe’s Columbus also competed with delicious lamb dishes.

The winner of the event was Aaron White with Columbus Brewing Company. His Lamb Adobo Enchiladas wowed judges with their flavor.

“This was a great way to expose more urban customers to the delicious lamb produced right here in Ohio,” said Roger High, executive director of the Ohio Sheep Improvement Association. “There was a great crowd here and plenty of opportunities for them to enjoy lamb.”

In addition to the chef competition, the event featured a lamb cooking demonstrations, wool garment modeling, a demonstration highlighting the different cuts of lamb and free lamb samples.

Paul Kuber, with the OSU Department of Animal Sciences, showed attendees the origins of various lamb cuts.

David MacLennan, with MoJoe's prepared Braised Lamb with Herb Gnocchi Parisienne.