I slow cooked some lamb shoulder. It really is my least favourite way to make lamb, but the fans were wanting it. I got delivery of some red gum smoking wood which I used and actually really complimented the flavour. Anyway, it was served with a lemony, garlicky, parsley, oil (Greek chimmichurri? ) concoction I dreamed up with some tahini served on pita bread. Sides were a Greek salad.

They all liked it, but I just find lamb such a rich meat already and slow roasting it makes it doubly so. I remember at Botswana Butchery in Queenstown (great place) having a 9 hour slow cooked lamb that was so rich, I ate a bite of it and couldn't eat anymore, it almost made me feel sick.