30 Pounds of Spring Lamb?

We have around 30 pounds of lamb to start feasting upon. I am pretty inexperienced with cooking lamb. Braised lamb stew is on the menu coming up. One thing that popped into my head was Lamb Ragout. I thought to myself, 'myself, I want to make Lamb Ragout'. But then I realized I had no idea what it was. So here is the recipe and I am still not sure what it is or if I should go get all those ingredients to make it. Otherwise, please send all lamb recipes, especially those of you whose blog I read and comment on faithfully who have barely left a comment on here.

Lamb Ragout

Servings:	6
Author Notes:	This quick cooking ragout offers lots of flavor and great versatility. You can serve it over pasta, or spaghetti squash or make a sandwich on crusty bread. It's a good freezer item and can be defrosted in the microwave without the sauce losing any of its fabulous flavor.
Ingredients:	1/4 cup olive oil 2 garlic cloves, chopped 1 tablespoon crushed red pepper 2 bay leaves 1/2 pound coarsely ground lamb 1/4 cup red wine 1 can (16 ounces) peeled, whole tomatoes 2 red peppers, roasted, peeled, seeded and julienned 1 pound spinach, washed and roughly torn 1/4 cup black olives (such as kalamatas) pitted 1/4 cup pine nuts, toasted 1/2 cup grated Parmesan cheese salt and pepper to taste
Instructions:	Heat a 2 quart saute pan until hot, add olive oil. Cook the garlic, crushed red pepper and bay leaves for about 3 minutes. Add the ground lamb, stirring until browned, about 3-5 minutes. Pour in the wine and reduce for about 3 minutes until syrupy. Mix in the tomatoes and peppers and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Mix in remaining ingredients and cook an additional 10 minutes. Correct the seasoning and serve.