Hundreds of lamb-loving fans gathered at Eastern Market for the Washington D.C. Lamb Jam BBQ Bash on June 5. Chef Rob Sonderman of The Federalist Pig won the hearts and appetites of both judges and attendees, winning both Best in Show and People’s Choice awards with his smoked American lamb shoulder, crispy hoe cake, charred corn esquites, grilled pineapple relish, watermelon radish and herb salad, red chile salsa. 

Chef Rob Sonderman will take his winning smoked American lamb shoulder 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 Boston (Chef Taylor Lars of the Honey Paw), Austin (Jason Stude of Boiler Nine Bar + Grill), Seattle (June 25) and San Francisco (July 16) Lamb Jam BBQ Bashes.

“We are always blown away by what chefs can do with lamb at these events,” says Megan Wortman, executive director of the American Lamb Board. “We’re especially pleased to see that the barbecue angle we added to the competition this year has been well-received by both chefs and attendees.”