So we stayed home and made a version of an Irish stew...

3 pound lamb shoulder
5 pounds buffalo arm roasts
4 chopped onions
5 tbsp olive oil
2 tbsp thyme
1 tbsp fish sauce
4 cups water
1 squirt of tomato paste
1 tsp garlic
1 bottle Merlin beer (I'm out of Guinness)
1/4 cup flour
6 large potatoes
1 pound carrots, sliced
1 cup chopped parsley
salt and pepper to taste

Debone the meat and reserve bones. Cut meat into 2" cubes and then brown in oil in a large dutch oven. Reserve meat and brown onions in dripping until soft and dark. Add garlic and cook 30 secs, then add the flour and stir until the flour is blended in. Add tomato paste, beer, fish sauce, and water. Bring to a boil. Add meat, layer bones on top, and place into a 300 F oven for one hour.

Open and add potatoes and carrots. Cook another 90 minutes, mix in parsley, remove bones (steal marrow and eat on toast) and serve. Makes about 16 servings and is great with fresh bread.