Lamb, often thought of as a fine dining protein, is one of the fastest growing proteins on non-fine dining menus (burgers, kabobs, and more). An adventurous and interesting protein that is linked to many global cuisines, this bulgogi bahn mi is just one way to use lamb neck to its best advantage. This recipe from Sam Woodfill, Catering By Design, in conjunction with the American Lamb Board is a true, delicious winner.
Photo courtesy American Lamb Board
This recipe was demonstrated to and sampled by the audience at Art of Catering Food 2018 in Las Vegas. Are you interested in learning more about and/or attending AOCF 2019 in New Orleans? Click here for the latest information!
