Most people associate Vermont with cows, but in the 1800s the hillsides were dominated by sheep, raised largely for wool, and Vermonters still eat more lamb per capita than most Americans. At Shelburne Farms, the striking National Historic Landmark and home to a working farm and environmental education nonprofit, the seasonal restaurant features lamb raised on-site in dishes like slow-roasted lamb shanks with chive blossom gremolata.
Special Dish: Lamb Shanks
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