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This Weekend, Chefs Square Off with Their Best Barbecue Lamb Dishes

Attention, carnivores: It’s time for the annual Lamb Jam.

Summer isn’t summer in the Bay Area if a massive food festival doesn’t descend upon us every weekend—some sprawling convocation of food trucks, or a fairgrounds-hosted love letter to local garlic or zucchini. Held at the Spark Social food truck park, the eighth annual San Francisco Lamb Jam promises to draw a crowd with its offer of the best lamb dishes that a lineup of local chefs—including David Lawrence of Black Bark BBQ and Pamela Schafer of Cat Head’s BBQ—can churn out in this year’s barbecue-themed contest. Some of the proceeds will benefit the La Cocina kitchen incubator.

One thing’s for certain: A new champion will be crowned. Sophina Uong (Mestiza), who took best in show the last three years, is sitting this one out. Last year, she won with a smoked lamb pavé, for which she shredded the meat, “glued” it back together, and served it with harissa, popped amaranth, and tiny herbs. In short, Uong says, “Don’t just make a slider.” Tickets for the 21-and-over event are available hereJuly 16, noon–3 P.M., $75 

Originally published in the July issue of San Francisco  

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