At the restaurant tonight we are serving leg of mutton from Dandelion Spring Farm with our black turtle bean ragu, fresh lime vinaigrette slaw made to order and a wedge of wood oven roasted polenta. With top quality meat like this from Dandelion Spring Farm, a small vegetable and sheep farm located in Washington, Maine, one really does not have to do much to it. We dry rubbed the legs with a mix of chili, garlic, onion, coriander, black & red pepper and let that meld for four days in our walk in. Then firing up our smoker with a mix of local applewood & commercial hickory we hot smoked it for approximately four hours. Then we braised it covered in the wood oven in a piquant sauce of tomato, onion, garlic, mustard and malt vinegar with bits of chipotle till fork tender. We then cooled it, deboned and chopped it rather than pulling it. Good and smokey!
We are recommending it to customers with a Pacifico Beer.
