I started cooking a slow beef roast about a year before I worked this one out. I would chuck the beef into a casserole, then mix through bbq sauce in the morning, and cook for another few hours. I thought the principle would probably apply to everything, and this lamb works out excellently. Just adjust the time downwards for smaller or boneless roasts, and it shouldn’t fail. It falls off the bone. Distressingly, my family tends to pull it apart with fingers and eat it with bread, but it’s always picked clean in about ten minutes.