Seattle’s culinary calendar just got a little juicier: Lamb Jam is back, and this year it’s taking over On the Hiyu for a floating happy hour dedicated entirely to lamb.

The Lamb Jam Happy Hour Tour is stopping in seven cities from March through September, showcasing chefs who know their way around a leg, belly, or rib of lamb. Seattle’s stop lands on July 30 aboard The Hiyu — the fully functioning retro ferry that cruises around Lake Union, Lake Washington, and Puget Sound. Think city skyline views, salty breezes, and a lineup of lamb dishes that read like a carnivore’s dream.

Tickets are $60, which gets you eight different lamb bites alongside beer, wine, and cocktails. Chefs from some of Seattle’s best-loved restaurants will be showing off what they can do with American lamb, sourced from family-operated farms and ranches across the country.

Here’s what’s on deck for the evening:

• Brock Johnson, Lola – Lamb Flatbread
• Jacob Dunkelberger, Sabine – Smoked Lamb Shish Barak
• Stuart Lane, Artusi – “Lambsagna”
• Maximillian Petty, Eden Hill – 24 Hour Sticky Lamb Spare Ribs
• Carter King, Revel – Crispy Lamb Bulgogi Dumplings with Cumin Chili Oil
• Colin Penttinan, Willmott’s Ghost – Lamb Leg Milanese
• Sheena Eliz, Mamnoon – Smoked Lamb and Pistachio Kefta
• Joshua Delgado, The Garrison – Spruce Cured Lamb Belly

Guests will get the chance to vote for their favorite bite of the night, sending the winning chef on to compete at the Lamb Jam Grand Finale later this year. Expect big flavors and bold approaches, from dumplings swimming in cumin chili oil to elevated sticky spare ribs set off by a sweet and savory Huckleberry Nuoc Cham.

Even better, Lamb Jam is partnering with World Central Kitchen this year, donating a portion of ticket and merch sales to support their efforts feeding communities during humanitarian, climate, and community crises — including recent relief for the LA fires.

If you’re looking for an excuse to spend a summer evening eating lamb dishes from some of Seattle’s top chefs while floating on the water with a cocktail in hand, this is it.

Tickets are on sale now.