The American Lamb Board

The Honey Paw Wins Best in Show at Boston Lamb Jam BBQ Bash

Boston chefs shared American lamb BBQ-inspired dishes with more than 200 lamb-loving attendees at this year’s Boston Lamb Jam BBQ Bash, May 7. Chef Lars Taylor of The Honey Paw won judges’ choice with his Smoked Lamb Hot Dog with Spicy Lamb Coppa, Kimchi Chowchow, Miso Mustard and Chefs Tiffani Faison & Dan Raia Wayne Mueller of Sweet Cheeks Q / Tiger Mama received the People’s Choice award with their Hot Hot Tandoori Lamb with Ramp Ranch, Crispy Bread, Pickles.

"The inspiration for the Lamb hot dog stemmed from a conversation with Phil and Lisa Webster of North Star Sheep Farm,” says Lars Taylor, chef at The Honey Paw. “We thought it would be fun to try and make a hot dog that was 100 percent lamb as none of us had had one before. Our production manager, Ben Groppe, makes excellent sausage and pulled it off.  From there we added spicy lamb coppa, miso mustard and Kimchi chowchow to give it a Honey Paw twist while trying to stick to the BBQ theme. Who doesn't love a good hot dog?"

This win marks the second year in a row that The Honey Paw took first place during the Boston Lamb Jam, winning Best in Show, Best Asian and People’s Choice awards for their Smoked Lamb Khao Soi last year under former Chef Thomas Pisha-Duffly.

Chef Taylor will take his winning Smoked Lamb Hot Dog to Nashville in September for the Music City Food + Wine Festival as he competes for the ultimate title of “Lamb Jam BBQ Master” alongside the winners of the Austin (Jason Stude of Boiler Nine Bar + Grill), Washington, D.C. (June 5), Seattle (June 25) and San Francisco (July 16) Lamb Jam BBQ Bashes.

“Bostonians love barbecue, so it was fun to see the excitement for our Lamb Jam BBQ Bash among chefs and attendees,” says Megan Wortman, executive director of the American Lamb Board. “From Pit Spiced Smoked Lamb Belly to Smoke Roasted Leg of Lamb on Ropa Vieja with Gojuchang Huancaina Sauce and Chipotle Chimichurri, we were amazed at the creative dishes Boston chefs developed.” 

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