Easter lamb and wild garlic

I cook this one from Easter until the asparagus takes over. The lamb goes in the oven the night before, in your oven if it holds 90° all night, in mine if it doesn't.

Wild garlic grows along the Loup river for about five weeks. When it's over, the soup becomes sorrel, and the card says so.

It is a menu for a long table and a slow evening: nothing is plated in a hurry, the shoulder is carved at the table.