Description
Our customers LOVE this classic dish the way we make it. Why wait until St. Patrick’s Day?
I make this homemade mustard glaze and after I cook it, I briefly coat the meat and return it to the oven to glaze. I’ll also include it on the side for dipping. Served with cabbage, carrots and onions.
Heating instructions:
Reheat on top of the stove with some of the juices from the pan (saute it)
