I am trying to replicate a method to cook lamb I experienced in a North African restaurant in Paris. The dish was called "mechoui" (which is a whole-hog ... hmm... lamb outdoor roasting tradition), but when I asked the chef he said all he did was cook the lamb pieces at 300F (180C) for 1hr in the oven with no fat, just some coarse salt.
The lamb (typically a sub section of lamb shoulder with some bone) was served just about fall of the bone tender, with plenty of delicious browned bits. It was clearly roasted and not braised.
Each time I have tried to replicate this I end up with a messy & disappointing situation: plenty of liquid released in the pan, no browning, and tough meat.
What would people recommend?