The sliced lamb comes with potatoes and ratatouille, a dish so ubiquitous in Provence that every supermarket sells a mixture of zucchini, peppers and tomatoes.

Simply serve them in tiny bowls or hors-d'oeuvre dishes, or pile up little mounds of them beside the sliced lamb and beef.

Entrees to remember are the crisp-skinned, roasted half chicken in a lemon-garlic sauce, the tender, rosy, beef fillet with its crispy potato cake and a sliced lamb and chop combination.

Falafel ($4.50) is run of the mill, but a sandwich of sliced lamb in pita bread ($6.50) with onion and tomato is brought to life by a minty lemon mayonnaise.

Keep the greens and parsnips warm and serve alongside the sliced lamb.

Top with sliced lamb and watercress, dividing them equally among the four slices.

In that time, a waiter tried to give us plates of sliced lamb and roast potatoes that were bound for a neighboring table.

Shwarma is spit-cooked sliced lamb.

This is another favourite of locals, they rave about the tibs - sliced lamb, pan fried in butter, garlic, onion and sometimes tomato.

My favorite, doner kebab - served Fridays and Saturdays only - is a big pile of thin sliced lamb; it is very savory with an addictive spicing.