Australian Lamb, Chestnut Purée, Jujube-Lima Bean Stew, Pickled Jujubes, Delicata Squash, Lamb Jus | Rasika Venkatesa of Mourad

Australian Lamb, Tomato Sauce, Maftoul, Parsley, Mom's Jasmine Rice | Chef Samir Mogannam of Beit Rima

Crispy Australian Lamb Shoulder, Creamed Corn, Shishitos | Chef Cassie Piuma of Sarma

Braised Australian Lamb, Wavy Wheat Noodles, Fermented Bean Sauce | Chef Trigg Brown of Win Son

Australian Lamb, Salsa Pipicha, Watercress, White Onion, Squash Blossom | Chef Emilio Cerra of Oxomoco

Australian Lamb Sugo, Fava Beans, Labneh, Mint | Chefs John DaSilva and Vincent Susino of Chickadee

White Pepper Béchamel, Blood Orange Gastrique, Hazelnuts, Thyme, and Smoked Kentucky Bleu | Chef Christian Dortch of Georgie by Curtis Stone

Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil | Chef CJ Jacobson of Aba

Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh | Chef Suzanne Goin of A.O.C.

Jus, Yogurt Curd, Cucumber, Chive Oil, Sumac, and Wood-Grilled Naan | Chef Tyler Curtis of Pilot

Braised Lamb Neck, Roasted Lamb Loin, Farro, White Balsamic, Pickled Ramps, and Shallot | Chef James Kent of Crown Shy

Chermoula Spices, Date Syrup, and Mint | Chef Josh Elliott of Toro

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants

Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex

Australian Lamb Shoulder, Adobo, Soy Sauce, Pinakurat Vinegar, Pickled Shallots, and Radish | Chefs Francis Ang and Danica Aviles of Pinoy Heritage

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions | Chefs Laura and Sayat Ozyilmaz of Noosh

Charred Onions, Tomatoes, Long Hots | Chef Nick Kennedy of Defined Hospitality | Philadelphia

Curried Goat, Marble Potatoes, Curry Velouté, Green Seasoning Aïoli, Micro Celery, Roti | Chef Kwame Onwuachi of Kith and Kin