Lamb Weekend Starts This Week at 2fifty

This week, we’re starting with one lamb special. Next week, we’re opening it up further with both lamb specials running across both days.

This week, we’re beginning with the classics Lamb Ribs as the featured special. Next week, we’ll expand the run and serve both lamb specials across both days: Pulled Lamb and Lamb Ribs.

For our guests in Maryland and DC, this kind of run is a chance to catch something seasonal without losing the core of what we do. It is still barbecue built on wood-fired discipline. It is still sliced, pulled, and served with intention. The only difference is that lamb brings its own character to the table, a little richer, a little more distinct, and always worth the extra attention.

This week’s special is Lamb Ribs.
We’re serving one whole rack of lamb ribs, smoked and served with our chimichurri on the side. It is a plate built to let the lamb and the smoke lead, with the herbs bringing brightness when you want it.

Then next week, the lineup opens up.
We’ll be running both Lamb Ribs and Pulled Lamb. The Pulled Lamb starts with bone-in lamb shoulder, barbecued low and slow, then pulled with our garlicky rub and spices from our edible garden. It is served with purple corn tortilla nachos and pickled radish, giving the plate smoke, richness, crunch, and brightness in balance.

We believe that is what makes a special worth chasing. It should still reflect the pit. It should still carry the same discipline as the everyday menu. It should feel like a true extension of the way we cook.

Pre-order ahead or visit early while it lasts. Lamb weekends tend to reward the people who plan first.