We'd go to Mass, have my mother's Guinness stew or spring lamb and go to see the parade.

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The conqueror had come a vast distance, but the company the investors were already licking their chops over was still a spring lamb.

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You could find yourself dining on wild garlic with Welsh rarebit (toasted bread with a hot cheese sauce) or wild leaves with spring lamb.

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Maybe it was because, as Ms. Waters herself points out in her chapter on Seasonal Menus, spring and lamb are meant to be.

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Meanwhile the rest of us supped on gnocchi, spring asparagus and lamb that had very literally been skewered and smoked on racks a mere 50 feet away.

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We had zucchini pie, black-eyed peas with fennel, and lamb with greens and artichokes, a spring favorite.

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