Have been under the weather lately and had a hankering for some lamb stew. Managed to track down an off-the-boat Irish butcher to source some lamb. He got me two lovely lamb shoulders from animals raised in Iceland. Much to my surprise he recommended skipping the usual base of red wine or Guinness in favor of port, as the icelandic lamb has a mild flavor and is easily overpowered. Very much looking forward to putting this to the test.