Get fueled up for the big game with this succulent stew. Better double the recipe--your family may get "fighting" mad if they can't have seconds! Get it? "Fighting" mad?

You will need:

For "Fighting Irish" Stew:

• 5 lbs. lamb shoulder, trimmed and cut into 1/2" cubes (reserve bones)
• 1/4 cup olive oil
• salt and pepper to taste
• 2 bay leaves
• 2 sprigs thyme
• 1 cup Irish stout
• 2 cups chicken stock, beef stock, or water
• 16 small red potatoes, cut in half
• 4 small yellow onions, peeled and quartered
• 3 medium leeks, chopped
• 4 carrots, peeled and quartered
• 1 whole bulb garlic, sliced in half crosswise
• 3 tablespoons chopped parsley

For "Bench Warmer" Buns:

• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 4 tablespoons cream
• 2 tablespoons chopped parsley
• 1/2 cup grated cheddar cheese
• an extra hundred pounds and plenty of padding

Directions:

The Stew

1. Preheat oven to 275?F.
2. Heat the oil in a large, heavy pot over medium-high heat. Brown the meat and bones in batches, drain fat; return all the meat and bones to the pot. Add the bay leaf, thyme, and garlic. Season with salt and pepper and add Irish stout and stock.
3. Bring to a simmer, cover and transfer to the preheated oven. Cook 45 minutes.
4. Add the potatoes, onions, leeks, and carrots. Cover and return to the oven and continue cooking until the vegetables are tender, about 45 minutes. Garnish with parsley.

The Buns

1. Preheat the oven to 375?F. In a mixing bowl, whisk together the flour, salt, sugar, and baking soda.
2. In a separate bowl, mix together the buttermilk, cream, cheddar, and parsley. Add the buttermilk mixture to the flour mixture and knead just until the dough holds together.
3. Shape the dough into little footballs and brush lightly with olive oil. Bake 15-20 minutes, until done.
4. Give each of your guests a rousing "Gipper-style" motivational speech and a pat on the fanny before sending them out to tackle the dishes.

Serves 4-6