Spring lamb broth
By Tom Kerridge
Thai-style fish broth
By James Tanner ...
Roasted Leg of Spring Lamb With Dried Fruit Stuffing
Herb-Crusted Rack of Lamb
Garlic-Herb Lamb Kabobs ...
For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt.
French stew of lamb or mutton with potatoes and/or other vegetables, especially young spring lamb and new vegetables.
Nibbed almonds
Skinned almonds cut into pieces about 2mm square and the length of the nut, shaped like nibs. Noisette ...
Sucker: a very young spring lamb, less than nine months old.
Tohero: a shellfish with a distinctive green color.
"Baby lamb" in slaughtered at between 6 - 8 weeks of age, "spring lamb" at 3 - 5 months, "regular lamb" at under one year. Lamb over 1 year old is "mutton" and is less tender and has a stronger flavor than lamb. Land cress ...
In years past, some lambs were referred to as "spring lambs", referencing lambs born in the spring and denoting meat of higher quality. Today, however, this term is seldom used, since high quality lambs are born and raised throughout the year.
 See also: Lamb, Cooking, Fruit, Water, Cream
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