Anyway enough bitching. I saw this version in a recent Saveur Magazine where you put a container of broth under the meat while it cooks providing moisture and giving a great broth for a sauce at the end.
I decided to go with a lamb shoulder.
And since I wasn't sure how the lamb was going to go over I made some Mac and Cheese
Meanwhile Wife was going bonkers planning out her drinks station. She had the idea for doing muddled drinks (thinks like mojitos and caipahinas that take fruit and crush them with sugar before adding the spirits. So she had lemons, limes, blackberries (from the garden), mint, and basil. For spirits she had rum, cachaca, gin, and vodka.