Christine, I think it should be okay for dry heat cooking. I noticed that most of the recipes for lamb shoulder are for braises but my butcher assures me that this can be dry roasted. The shoulder chops from him are tender when grilled. Lamb leg would isn't an option for us as we keep kosher - the hind quarter needs extra work to be kosher - the sciatic nerve and fat around it has to be removed. I've heard it is available in Israel but I don't think there is a source in the US - they just prepare the front to sell as kosher meat and sell the hind quarters elsewhere. Linda, it was marinated with sort Mediterranean flavors - cumin, coriander, rosemary, a bit of thyme, garlic, black pepper, balsamic vinegar, olive oil. I meant to stick some more garlic cloves in just before roasting, but I forgot. Daisy, This looks like it has a reasonable amount of fat. Cooking on gas should help with moisture because the combustion produces some water vapor as a by product. That's why gas ovens are suppose to be ideal for breads and roasts. I'm putting some rosemary and thyme cuttings on the fire too. Rotisserie cooking is generally very good for keeping meat moist and tender. The turning self-bastes so none of the meat dries out. It certainly works that way for the chickens and turkeys I've cooked. I could have un-netted and stuffed it, but I really didn't have time. I started out without a pan to catch the drippings but I had to much flame up so I've put a pan in. I put some water in it too so the first drippings don't burn before they get more to join them. I'm committed now. We'll see how it comes out. Funny, Gardenweb can't seem to count. It said this thread had one followup when Christine and Linda had replied - now that Daisy has replied it says 2 replies instead of 3.

I've tried a number of methods from essentially boiling it when you add a bottle of something or too much liquid and you wind up fishing around in this sludge to find the shrunken tough meat to sauces to other methods. Less liquid is better. The key, as Jim said is the proper meat. I like a chuck roast or a pork shoulder roast. They'll give off plenty of fluid. I like to put some onion on the bottom so it's not all gray on the bottom and it gets some flavor. Some put sacrificial veggies in there as a rack thinking it flavors the gravy, OK, maybe it does. But I like the taters on top in a drier atmosphere so it'll brown those babies and they're delicious. They'll give off moisture too so again, adding liquid is a recipe for soup. I definitely vote to brown the meat. Onions & garlic should be sautéed too if you want it better. People think a "slow cooker" is a magical chef that can make a lousy cook a good cook and eliminate basic cooking techniques a thought with which I don't agree but I digress. If you want it simple, put a can of mushroom soup on top of a piece of roadkill, sprinkle it with onion soup mix, make up some instant mashed potatoes and open a can of gravy. Serve with leftover green bean gasserole. (shudder) And of course if this is what you like, go for it and enjoy it, no need to bother bellyaching about it. I also firmly believe that you can easily overcook things in a slow cooker. You can easily boil/steam all the moisture out of meat, turn the vegetables into mush and I really think it's important to realize it's an appliance that needs to be properly used to achieve best results. I've had delicious meals from slow cookers and I've had what I wouldn't feed as dog food that was made in a slow cooker. Cook's Country this weekend did a show about using a pork roast in a slow cooker. Their emphasis was what I've found. Less moisture is better. Here's an adaptation using a beef roast

Where are you located? What they eat has a lot to do with how they taste. If they are on acorns you are in luck for sure. As above you must not allow it to dry out. 225 is about right and use a thermometer. what you baste it with is also important. Sour orange juice if you can get it is the best. If not, add lime juice to regular FREASH OJ and try that. 1eyedJack and the Dawg We hunt them with dogs and pistols so we never get any shot up meat, but if you have killed one from a stand with a killing shot straight away it is best. The meat will always taste better

petalique, this is the recipe I use if you feel like making tzatziki. It's from Ina Garten and pretty darn tasty. I don't add the olive oil since it doesn't seem to add much IMO. I use Greek yogurt for this...no need for cheesecloth and draining. As with many recipes from Ina, I go a little easy on the salt. Also, this is easy to cut in half, if needed. Sour cream's not traditional in tzatziki but works really well here. Tzatziki (Makes about 2 1/2 cups) 1 pint plain yogurt (whole milk or low fat) 1 hothouse cucumber, unpeeled and seeded 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh dill (or 1/2 tsp. dried) Pinch freshly ground black pepper Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.(you can drain the yogurt overnight) Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill or parsley, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.