BBC - Food - Recipes : Moroccan lamb tagine with lemon and pomegranate couscous. I cook this with a whole lamb shoulder, cooked slowly at 160 degrees C for hours - just keep an eye on the liquid. The lamb will be so soft it can be cut with a spoon.
Classic Italian Meatballs - 2 little changes to the usual to make these extra soft, moist and with extra flavor! - I've got a great meatballs recipe but I'm interested to see how it compares to this one!