Meat

September 2008

Spring is here and, despite one of the longest droughts in history, spring lamb is beginning to appear on menus. Grain prices are up, as is the demand for our exports, so there might be a bit less of it around than in previous years. You will find it, though, as part of an excellent mixed platter at Arax, a hybrid pizza/Lebanese restaurant that combines the grilled lamb with homous, tabouleh, felafel and bread.  Or try some pork, which is great, though a little leaner at this time of year, at Rhinedorf German Restaurant. They do pork in dozens of ways, but we like the schweinehaxen - pork knuckle slow-roasted with beer and herbs, served with sauerkraut and gravy.

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