Okay, so the headline is blatant sensationalism, but dont say bah! just yet (sorry). Theres just a smidge of evidence that lamb might become the next trendy protein. Josh Ozerskys annual meatopia event was lamb themed, and now Matt Timms of the tofu takedown and others tells us his next cook-off will offer the opportunity to wolf down (har-har) the citys most awesomest lamb creations. Like Ozerskys event, the takedown is sponsored by the American Lamb Board, which seems to be ramping up its presence. And if youre looking for a recipe, Saveurs new Why Lamb Rules issue has plenty of them.
The magazine argues that delicious lamb has been shunned by home cooks; that is starting to change, though, as tastes become worldlier and good-quality lamb is increasingly available at butcher shops and supermarkets in an inspiring variety of ages, breeds, and cuts. Recipes include rack of lamb, lamb chops, lamb meatballs, leg of lamb, lamb Navarin, lamb salad, and lamb sausages. What, no nod to Scott Shameless Carnivore Golds lamb merguez cupcakes?