Ohio Lamb Jam highlights versatile meat

The Ohio Lamb Jam was held in Columbus at the North Market in conjunction with the Food and Ohio Wine Festival. Six of the top chefs in Columbus competed for a $500 first place prize.

Lamb Two Ways

Lamb Two Ways

“This is a tremendous promotion for the lamb industry,” said Roger High, executive director of the Ohio Sheep and Wool Program. “We have a chef’s cooking competition using American lamb and we have a number of activities going on here. Lamb is a product that pairs very well with lots of wines and it works well to come here with the Ohio wine producers.”

The winner of the chef competition was Kelby Muehlfeld of Molly Woo’s Asian Bistro with Lamb Two Ways, roasted Colorado Lamb Roulade with Spinach and Pine nut Mousse, Madera Glazed Farmer Jones baby carrots, and forest mushroom braised lamb belly with Fava bean ragout. The runner up was Paul Yow of Hae-Paul’s with Lamb Bulgogi. Patrick Marker from Barcelona received an honorable mention for his delicious lamb bacon BLT.

The competition was judged by celebrity Chef Hartmut Handke, Jim Chakeres with the Ohio Poultry Association and local food critic Steve Stover. OSU professor Paul Kuber did a meat cutting demonstration and last year’s winner Aaron White did a cooking demonstration. North Market visitors got to sample lamb and mix spices to develop their own lamb rubs for cooking at home as well.

Molly Woo’s Chef Kelby Muehlfeld, the Grand Champion of Lamb Jam talks about his winning dish.

Lamb Jam runner-up, Paul Yow of Hae-Paul’s.

Lamb Jam Judge Hartmut Handke, a European-trained chef with 50 years of experience, talks about the event’s competition.

Roger High, Executive Director of Ohio’s Sheep and Wool Program, says this event is a great outreach to consumers.

Print Friendly

Tags: , , , , , , , , ,

Related Posts

Leave a Reply