I went to this one restaurant in St. Mark NYC (cafe mogador) and they had the absolute BEST lamb I have ever tasted. It was so exceptionally tender and it just fell apart on the plate. It's a Moroccan restaurant, so I assume they use a tagine to cook it. Still, how come my food never comes out that tender? What are your secrets? I made some pot roast yesterday and it came out really chewy and tough. I cooked it at 300 degrees for about 2 hours half submerged in liquid, yet it didn't come out super tender. The ONLY time I was able to get something that soft was smoking pork shoulder for hours on end. Any ideas?