Why lamb elevates your dining experience
The Albanian in me has a soft spot for lamb. Or goat. Or duck, pheasant, boar, basically any game meat that’s rich with flavor and history. But there’s something about lamb that holds a special place in my kitchen. It’s incredibly versatile and brings a deep, soulful taste that turns any meal into a moment.
From slow-braised shanks to perfectly seared saddles, lamb has this magical way of anchoring a dish with warmth and elegance. I’d love to share with you why I keep coming back to it and how we’ve been featuring lamb from our new purveyor partnership with Pure Bred in some of our most talked-about private dining menus.
A taste rooted in culture
Lamb is more than just a delicious protein, it’s a cultural touchstone. From the rolling hills of Greece to the spice markets of Morocco, from traditional Easter feasts in Italy to celebratory dishes in the Middle East and Balkans, lamb has been at the heart of hospitality for centuries.
There’s a reason it’s always brought out for special occasions. It carries meaning. Memory. Ritual. And at Vendador, we’re inspired by those global traditions when we craft our own lamb dishes.
Sourcing trackable lamb sustainably
At Vendador, we believe that exceptional dining begins with responsible sourcing. Our lamb is sourced from Pure Bred, born from a partnership between Keith Martin, of Elysian Fields Farm, and Chef Thomas Keller. Their foundational belief is that all living things should be treated respectfully and that you should know where your ingredients come from.
Tucked in the hills of Southwestern Pennsylvania, they raise their Texel-Suffolk cross lambs on a stress-free, pasture-based vegetarian diet. Their commitment to animal welfare and quality makes this lamb extraordinarily tender, clean-tasting, and beautifully marbled. It’s no wonder it’s become a gold standard in fine dining circles and one of our most trusted ingredients.
When lamb becomes the star
We’ve served lamb in many forms, but here are a few of my favorite standouts. Click on the name to watch the finish dish!
A show-stopping centerpiece. We slow-cook the saddle to lock in every bit of juice, then sear it for that golden, caramelized finish. The bones and trimmings? Nothing goes to waste. They’re simmered into a rich jus, poured over a bed of barley with fresh herbs. It’s depth, warmth, and a little bit of theater on a plate.
Lamb Loin with Beer-Soaked Farro
Tender, luxurious, and just indulgent enough. We love pairing lamb loin with farro slow-cooked in beer, which gives a malty, earthy richness. A fresh touch from celery, and a glossy sauce made from lager and lamb jus brings everything home.
The shanks are slow-braised overnight with port, garlic, and herbs—meltingly tender and packed with flavor. The braising liquid is reduced into a velvety sauce that clings to every piece of rigatoni. Add morel mushrooms and peas, and you've got spring on a plate.
Lamb Rack from Elysian Fields, unbelievably tender and beautifully marbled. It’s grilled just enough to bring out that deep, rich flavor, then paired with a ramp chimichurri, braised cipollini and chipotle.
Feature Lamb at Your Next Experience
We love curating menus that reflect both our guests' tastes and the season’s best ingredients. Whether you’re planning an intimate dinner or a lively gathering, lamb has the power to elevate the entire occasion.
Let’s craft something unforgettable together!