The Red Lion Inn's Executive Chef Brian Alberg accepts his Best in Show trophy from host Billy Costa with Oleana's Cassie Piuma and Farmstead's Matt Jennings looking on

The American Lamb Board held their third annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Brian Alberg of The Red Lion Inn in Stockbridge, Massachusetts took home the trophy for Best Overall dish, as well as winning Best Shoulder dish for his Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Puree & Parmesan Crustade. There were eighteen chefs and restaurants represented at the event, each preparing one lamb dish using either a leg, shank, loin or shoulder cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo and The Meat House, along with beer served by eight area breweries and wine from J. Lohr. A portion of the proceeds went to support Share Our Strength.

As Best in Show winner, Alberg will now compete in California later this year against the winners of Lamb Jams being held in cities around the country. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the People’s Choice favorite for Lebanese Style Lamb Crepe with Harra Sauce, Crushed Walnuts, Cucumber & Pomegranate; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Lamb Leg & Bone Marrow Polpettone with Bourbon Cherries; Best Shank dish went to Chef Michael Scelfo of Russell House Tavern for Braised Lamp Shank Terrine, Caraway Brioche, Horseradish and Crispy Lamb Bacon.

For the first time there was a Providence chef in the competition and he is bringing home a category best trophy. Best Loin dish went to Chef Matt Jennings of Farmstead/La Laiterie for Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll. Jennings served his sandwich with lamb fat fried potato chips which were a huge hit. Congratulations to all the winners.

The Red Lion Inn Chef Brian Alberg's Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Puree & Parmesan Crustade

Chef Alberg with his team from The Red Lion Inn

Citizen Public House & Oyster Bar Chef Brian Reyelt's Lamb Leg & Bone Marrow Polpettone with Bourbon Cherries

Henrietta Table Chef Peter Davis's Spicy Pulled Lamb Shank with Maine Yellow Eyed Beans and Grafton Farm Cheddar Cheese Grits

Oleana Chef Cassie Piuma's Lebanese Style Lamb Crepe with Harra Sauce, Crushed Walnuts, Cucumber & Pomegranate

Chef Matt Jennings accepting the Best in Loin trophy from host Billy Costa

Farmstead Chef Matt Jennings' Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll

lamb butchery by The Meat House

The American Lamb Board held their second annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Jason Santos of Gargoyles on the Square in Somerville took home the trophy for best overall dish, as well as winning Best Loin dish for his Poached Lamb Loin with Black Truffle, Cauliflower Espuma, Bee Pollen and Fried Garlic. There were seventeen chefs and restaurants represented at the event, each preparing one lamb dish using either a leg, shank, loin or shoulder cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo and The Meat House, along with beer served by eight area breweries and wine from Paso Robles and Washington State. A portion of the proceeds went to support Lovin’ Spoonfuls, a local charitable organization that facilitates the recovery and distribution of perishable and unserved foods that would otherwise be thrown away and wasted.

As Best in Show winner, Santos will now compete at the New York Lamb Jam against the Seattle, Washington D.C. and San Francisco winners. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the People’s Choice favorite for Lamb Cammama – Spiced Lamb Shoulder with Onions, Moroccan Dates, Almond Bread, Carrot Salad, Blood Orange and Cilantro; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Lamb Jerky 3 Ways: Bourbon Smoked, Honey Ginger and Spicy & Sweet; Best Shank dish went to Chef Jim Solomon of The Fireplace for Braised Lamb Shank with Sheep Milk Cream over Winter Squash Stew and Cheesy Cornmeal Porridge; Best Shoulder dish went to Chef Will Gilson of Garden at the Cellar for Lamb Sausage Ssam with Nuoc Cham, Kimchi Slaw and Crispy Garlic. Congratulations to all the winners.

Chef Jason Santos and Brittany Hagan

Host Billy Costa with Chef Michael Scelfo

Chilled Braised Shank set in Clarified Broth with Parsley and Carrots, Pistachio Vinaigrette and Chickweed Salad from Chef Jason Bond of Bondir

lamb butchery with Tavolo

Citizen's Lamb Jerky 3 Ways, Chef Brian Reyelt behind the table

American Lamb Jam winners, from left to right: Oleana's marketing director, Chef Will Gilson, Chef Jim Solomon, Chef Brian Reyelt (hidden behind host Billy Costa, seen in the photo above) and Chef Jason Santos

For more photos from the event, take a look at photographer Justin Ide’s “Lambtastic 2011” post on his F2% site.

Citizen Public House & Oyster Bar

Chef Brian Alberg Takes Home American Lamb Jam Boston 2012 Top Prize

Chef Jason Santos Takes Home American Lamb Jam Boston Top Prize