Reckon I might just do that next time Tessa. They prob do it much like Heston Blumenthal's standing rib roast - torch it to sear the meat then long long slow slowww cooking.
Rib eye is great - its only been widely available here in the last few years. It beats fillet hands down - you get the softness of fillet steak but the flavour from all the fatty marbling. Pretty hard to beat :)
I love cooking pork low and slow - not that its much good for nice crackling but the flavour of the fat really gets into the meat and it just flakes off the bone. My preference is for shoulder/forequarter roast, the leg, to me, is over-rated. (Sometimes I'll buy extra pork rind and cook that separately while the shoulder rests). Only do one every few months (home cook) but love to splurge and break the diet for a treat hehe.
Lamb shanks are great done slow too, there's no other way. Even lamb chops improve from a slow cook under onions and a sauce, and mutton too is great this way. Dunno why mutton is out of popularity these days. It actually has flavour, unlike some lamb.
DC
