I have just cooked our Moroccan Lamb recipe as an alternative family meal between Christmas and New Year. Wow! Apart from the amazing taste from the spices and garlic that had been rubbed and forced into the meat, it nearly fell off the bone after 7 hours of slow cooking over a moderate heat.
I cooked under a shelter as it was raining, but nothing could dampen the smell of this joint cooking on the rotisserie. Click on the recipes page to download the recipe.