If you are serving a big crowd, here’s an idea of something to do with lamb that is sure to make an impression.
Irish Stew with Lamb
8 lbs lean lamb, leg or rump, cut into 2-inch cubes
1 _ cups all purpose flour 1 tbsp salt _ tsp pepper 6 to 8 tbsp  vegetable oil 4 onions, peeled and sliced 2 tbsp sugar	6 cups dry red wine (enough to cover 2/3 of meat) 1 (16 oz can) diced tomatoes 2 tsp dried basil 1 tsp dried thyme 4 tsp grated orange peel 4 cloves garlic, peeled and crushed 2 whole carrots, peeled and cut into 2 inch pieces 2 lb small fresh mushrooms
Pat meat dry, then dredge in flour that has been mixed with salt and pepper. In a large heavy casserole or Dutch oven, heat the oil. Add meat in single layer batches and saute over medium high heat until browned on all sides.  Remove from pan. When all meat has been browned and removed, add onions and sugar to pan drippings.   Saute stirring constantly until glazed and lightly browned, adding more oil if needed.  Pour off any excess fat. Add wine to pan and cook over medium heat two minutes, stirring constantly and scraping up any browned bits from the bottom of the pan. Stir in diced tomatoes, basil, thyme, orange peel, and garlic. Return meat to the pan.  Cover and bring to slow boil, then bake at 325 degrees, stirring occasionally, 2 to 3 hours, or until meat is tender when tested with a fork. If sauce bubbles rapidly, reduce temperature to 300 degrees so juices will not evaporate.  Remove from oven.  Place clean dry dish cloth on top of meat.  If not served immediately this will prevent drying. (At this point the casserole may be refrigerated up to 4 days or frozen.) Before serving, cook carrots in enough boiling water to cover for 10 to 15 minutes or until almost tender.  Drain.  Skim fat from stew.  Add carrots and mushrooms and simmer on top of stove, or in oven at 325 degrees, stirring occasionally, until heated through and carrots are tender, about 30 minutes.  Season to taste with additional wine, salt and pepper.  Best served in bread bowls or with a chewy white bread, French or Sour Dough.  Makes 24 servings.