Slow roast lamb

You can do this with any cut but it is best for things like bone in shoulder or hock.
You also need 1/2 an onion per person and a mix of veg such as potato, sweet potato and carrot (also squash is good) cut in to cubes

Sprinkle the lamb with salt.
Put in a casserole dish with a lid with some rosemary and cloves of garlic. The dish should be big enough to add some veg around the lamb later in the process.
Roast in a 150°C oven for 3 hours.
Put the veg in to a pan of cold water and bring to the boil. Drain and add salt and oil. Add the veg to the dish with the lamb. Add the onion (cut in to quarters) as well.
Return to the oven for a further hour. The meat should be very soft and pull apart easily.
Serve with mint sauce or some kind of fruit jelly.