We CAN all get along....when great local lamb is involved. Five chefs - (L to R) Russell Lowell, Russell's; Thierry Rautureau, Rover's; John Sarich, Chateau Ste. Michelle; (not pictured) Adam Stevenson, Earth + Ocean and Eric Banh, Monsoon came together with local farmer (center) Linda Neunzig of Ninety Farms, who raises lamb in Arlington, to demystify the meat and the animal - its position on your plate, the way it is raised and how chefs can get a hold of fresh, local lamb.
Of course the dishes were delish...Adam's lamb ham and Lambcetta, Thierry's Lamb Shoulder Salad with Farro, Capers, Arugula and Citrus-argan Vinaigrette; John's Mediterranean take with Carpaccio and Lamb Sliders; Eric's Asian twist of a Lemongrass grilled Rack of Lamb with Tamarind Sauce plus a Vietnamese stew with shank; and Russell's spit-roasted baby lamb.
Each demonstrated the versatility of lamb to the assembled media representatives. But the most interesting was the approachable way each of these chefs de-boned, butterflied, cut and handled the various portions.
Over the years I have learned much from Thierry and Russell who both pointed out that the loin portion of a lamb is pricey and precious...and there is a whole lot more to a full carcass than simply the loin. "Use it all. Don't waste a thing," said Thierry. Shoulder, leg, miscellaneous bits that can be ground or used for stew. There is a whole lamb world out there that relies on the "other cuts" that with a little care in handling are just as flavorful and succulent as the prized loin cuts.
One great thing about being a member of the media is that you get all the recipes and materials you can possibly use....I'm sure if you ask, the American Lamb Board will send you some too.
