How about Morrocan slow roast lamb? I would probably use shoulder though you'd probably need 2 or 3 decent sized pieces, rub over Moroccan spices, add onions, garlic, tomatoes and stock, cook on a low temperature for 5-6 hours, add tins of chick peas towards end of cooking, add chopped coriander and serve with cous cous and salads. Relatively little effort but very tasty!