Meat

September 2009

Spring is here and that means lamb. Yes, we know you can get lamb all year round, but at this time of year when it’s young it’s particularly sweet and tender. Overseas demand remains strong, which keeps local prices up, too. But that doesn’t seem to stop us eating it and official forecasts predict we’ll eat more of it than ever in the coming year. And why wouldn’t we when it’s so good at places like Malabar, simmered in a cashew nut sauce in lamb korma. We also like the Uighur take on lamb kebabs with cumin and chilli at Apandim (Level 1, 8 Dixon St, Sydney, Ph 9283 3223).

We’ve seen the last of the season’s pheasant, but now it’s time for hare. It’s a bit darker and stronger in flavour than rabbit and works a treat in a terrine at Est with pork cheek and pistachios with pear and date relish.

Veal cutlets and racks are more popular than the slow braise cuts such as shoulders as the weather warms. Pony Lounge and Dining (Shop 15/10 Playfair St, The Rocks, Ph 9252 7797) grills the cutlets and serves them with zucchini flowers, spring’s baby carrots, glazed eschalots and red win jus.

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