A few weeks ago, I had the chance to experience my very first football game at the iconic Notre Dame Stadium in South Bend, Indiana. While it didn’t quite match the excitement I felt as a young kid passionately supporting the team three and a half decades ago, it was still a memorable event. Over time, my enthusiasm for sports has waned, and I’ve grown to appreciate good food and a lively atmosphere even more. As I planned my game day experience at Notre Dame, I focused on researching tailgating options. Coming from the western United States, I couldn’t bring a grill with me, so I had to find a tailgate to join or purchase into.
During my research, it became apparent that the actual football game would take a backseat to other events on that day. Notable among these was attending Mass at the Basilica, where the players themselves had a pre-game Mass. Another unexpected surprise was the Grotto, where the same crowd that would soon be exuberant and excited lit candles and offered quiet, somber prayers.
Even with my tailgate plans settled, I couldn’t resist exploring and seeing what the seasoned tailgaters were grilling up in the sea of tents and grills surrounding the iconic stadium. I strolled through the tantalizing BBQ smoke, pretending I had a destination and someone to meet, all the while observing the culinary creations. My journey took me past jalapeno poppers, burgers, bratwursts, chicken thighs, legs, and much more.
Surprisingly, in all the ground I covered, I never came across a single piece of lamb meat. Of course, this observation is anecdotal, and as a former financial analyst, I’m aware that anecdotes aren’t the basis for conclusions. Still, unless someone has an exhaustive spreadsheet of every tailgate menu for Notre Dame football games, my observations are all I have. While it may not be scientific, it’s still a bit surprising that lamb wasn’t sizzling on the grills as it seems to be the perfect tailgate option. I guess I shouldn’t be shocked. Lamb is not a common sight on restaurant menus, and when you visit a typical grocery store, finding American lamb meat is often a challenge.
The question of why American lamb isn’t more readily available in grocery stores is a discussion for another day. But why isn’t it a tailgating staple for football fans? When I think of the quintessential football fan tailgate, I envision someone who loves their meat, someone who enjoys the combination of fire and savory flavors. This perfectly describes American lamb meat.
When I contemplated hosting my own tailgate, I considered the preparation, setup, and cleanup involved. Grilling American lamb meat for the tailgate sounded not only easy but also intriguing. It would be a delightful experience to source locally-raised lamb, season it with salt, pepper, olive oil, and garlic in advance, and then throw it on the grill. Eating lamb chops at a tailgate fits the football fan lifestyle perfectly—no knife and fork required.
Ultimately, the logistics of flying to Indianapolis and then driving two and a half hours north made it impractical for me to plan an American lamb meat tailgate. But if I had managed to pull it off, I believe I would have appeared more like a seasoned regular than those with their fancy tents grilling the same old burgers.
