Dixon Lambtown USA

Site Location: Main Page > Lambtown Cook-off

Dear Lamb Cook-Off Enthusiast:

Dixon Lambtown USA is proud to announce that it will be holding Dixon's 22nd Annual Lambtown event on July 19th 2008. We are now accepting applications for Lamb Cook-Off participants. We would like to invite you to join us in this Lambtown tradition of a tasty and fun-filled Lamb Cook-Off event.

Throughout these pages you will find all the necessary entry forms, so please fill them out, send them back, and you will once again participate in a great Lambtown event.

Thank you for your enthusiasm in making Lambtown a success, and if you have any questions or comments, please feel free to contact Rhonda Rayn at 707-330-9103.

Cook-Off Committee Chairperson: Rhonda Rayn

Contact Phone Number: (707) 678-9389

Rack of Lamb Steve Dornback and Brian Fall of Superior Farms.
First Place winners 2007

2007 COOK-OFF WINNERS

     1st - Steve Dornback - Mango Ginger Glazed Rack of Lamb: 2007 Winning Recipe!
     2nd - Jimmy Briggs for Briggs Livestock Trucking - Rack of Lamb
     3rd - Donnie Whitworth for Pete Baichtal - Santa Maria Lamb Chops

A special Thanks goes out to our Judges for the 21st Annual Lambtown Festival Cook-off:

     Tom DuHain, KCRA Channel 3
     Ann Younan, Winters
     John Torres, Sacramento

General Event Information

Date: Saturday, July 19, 2008
Place: Dixon May Fair grounds
Set-Up Time: Begins at 6:00 a.m. - Must be set up by 8:30 a.m.
Prize Money To Be Issued:
$500.00 First Place
$400.00 Second Place
$300.00 Third Place
$200.00 Fourth Place
$100.00 Fifth Place

Official Application And Agreement
click here to download an application for the Cook-off.

After completing the application, enclose a $35.00 entry fee and mail to: Lambtown Cookoff c/o Rhonda Rayn, P. O. Box 995, Dixon CA 95620. Please note that no refunds will be given due to inclement weather.

Please make all checks payable to: Dixon Lambtown USA Festival

In designing the cooking area or booth(10' x 10'), please try to keep actual cooking surfaces(grills, barbecues, etc.) as far as possible from the outside perimeters of the area, for safety reasons. Your cooking areas must be secure or you will not be allowed to participate in the competition.

Upon acceptance of your application, you will receive an official notification, with your cooking space assigned, and the time you will need to load in. Your cooking area must be secured or you will not be allowed in the competition.

To enter, applications must be in by no later than July 15, 2008.

If you have any questions please contact Rhonda Rayn the Lambtown Cook-off Chairperson at (707)330-9103, or contact us by email at: staff@lambtown.com

Lamb Cook-off Rules And Regulations

1. Meat prepared for judging must be LAMB ONLY cooked on location over an open fire of wood, charcoal, or gas. This is a Barbecue competition. Contestants will not be allowed to dig pits, or to cook lamb in containers, such as pots, woks, pans, etc. Electric ovens are not allowed. Water may be heated by solar, but meat must be cooked as described above.

2. No ingredients may be pre-cooked in any way prior to the start of the Cook-off which will be at 9:00 a.m. Pre-marinated lamb will be allowed. The only other exceptions are broth, canned tomatoes, tomato sauce, peppers, pineapple, pepper sauce, bread crumbs, and beverages. Store purchased barbecue sauces or commercially prepared sauces are not permitted.

3. The cooking period will be four (4) hours, starting at 9:00 a.m. on the day of the cook-off, and ending at 1:00 p.m. Cooking during the entire period is encouraged. Lamb cooked for judging must be available for judging by 1:00 p.m. sharp. Judging will be from 1:00 p.m. to 4:00 p.m.

4. Contestants may provide samples for spectators during the judging if they desire to do so, ONLY IF THEY ARE USING A HEALTH DEPARTMENT APPROVED PREP TENT WITH HOT AND COLD WATER AND A A HEALTH DEPARTMENT APPROVED SERVING TENT. ANY VIOLATION OF HEALTH DEPARTMENT RULES WHICH RESULT IN A FINE WILL THE RESPONSIBILITY OF THE VIOLATING CONTESTANT ($150 PER VIOLATION), and will result in said contestant being banned from competition in 2009.
Only PRE-REGISTERED family, friends, guests and contestants may sample food that is NOT served through the Health Department Approved Serving Tent. Each contenstant must maintain a registry in which persons who may be sampling food must sign in and register as a guest, friend, family or contestant to avoid violation of the Health Code.

5. There will be a MANDATORY cook's meeting at 8:30 a.m. in the judging area at which time the Official Scorekeeper and other Officials of the Cook-off will give any formal instructions and answer questions. FAILURE TO ATTEND THIS COOK'S MEETING WILL RESULT IN DISQUALIFICATION.

6. Each barbecue Lamb Contestant may have up to three (3) assistants to comprise their cooking "team".

7. Contestants will be responsible for supplying all their own lamb, HOT WATER for cleaning, cooking utensils, napkins, 2 garbage cans (30 gal recommended), etc. The sponsors of the Cook-off will provide an area for each contestant. Upon clean-up, your deposit will be returned to you if your area is clean.

8. You must check in with the Official Scorekeeper upon arrival.

9. Contestants will be allowed to setup equipment from 6:00 am. until 8:30 am. the morning of the cook-off. All vehicles must be removed from the cooking area to other parking areas prior to 8:30. Please unload all utensils, grills, and booth building materials as quickly as possible and move vehicles out of the cooking area to avoid traffic problems.

10. Each contestant must cook a minimum of two (2) pounds of lamb for judging. The meat must be exclusively American Lamb. Garnishments can be used for appearance only, and will be removed before tasting. You may not pass out "samples" to the spectators.

11. Each contestant will be given a platter at the cooks' meeting on which their cooked lamb must be submitted for official judging. Each contestant should make certain that the number/letter on the bottom of their platter is the same as their booth number/letter. Judging is done by numbers onlywith no reference to name or hometown. Official Scorekeeper only is responsible for having thecooked lamb delivered on the assigned platter to the judging area.

12. There will be no support teams allowed.

13. No items can be sold without written permission of the sponsoring bodies.

14. The Lambtown USA Festival will occur regardless of the weather. Be prepared for any kind of weather; sun, heat, wind, rain or cold. The Festival will take place rain or shine

15. Portable toilets will be provided.

16. You may contact the Festival Food Committee Chairman, Rhonda Rayn, at (707) 330-9103 if you have questions or need more information.

Judging Points Explanation And Point System

1. Degree of doneness:(10 points) refers to proper amount of cooking for the dish to ensure palatability neither overcooked nor undercooked. Meat should be juicy and not dry or tough.

2. Appearance:(10 points) refers to the appearance of the platter. Does it look appetizing, not burned or dry?

3. Aroma(10 points) refers to the way the dish smells to judges; Does its odor make you want to taste the meat?

4. Flavor(35 points) of the meat alone; balance of seasoning, flavors, etc.

5. Texture(20 points) refers to texture of the meat; delicate, moist, not chewy tough or stringy.

6. Consumer Appeal(10 points) refers to its appeal to a wide range of consumers. WOuld others want to try it?

7. Originality:(5 points) refers to the use of a new idea, some creative or imaginative use of the product; perhaps uniqueness.

Scores will be tallied and the prizes will be awarded to those contestents with the highest combined totals.

Recommendations:

Please be discrete with the use of alcoholic beverages
We are asking each contestant to print your recipe on a 3" x 5" card and place it in a sealed envelope with your name on the outside. Remember, promotion of fresh American Lamb is our main goal in the contest.
To receive the best media attention, we suggest a unique cooking station and colorful cooking apparel.
Be careful not to overcook your lamb.
Please don't begin serving until about the time you are to be judged. There is going to be a large crowd, therefore, make the tasting serving small so as many people as possible will be given a chance to taste.
You are one of the featured attractions of this Lambtown Festival. People will come to ask many questions about cooking lamb. Don't be afraid to give a little "Bull" while serving your lamb.
Be careful of your fire. Think Safety!
Keep all the children out of the cooking area.

View our cooking page & submit your lamb recipe today. Click Here!