I slow roast most pieces going in the oven. The result is tender, succulent, flavoursome and falling off the bone every time. Anything with a bone in it gets cooked low and slow and I especially love using shoulders as you get fantastic results. If you're gong to be home all day, try slow roasting a joint of meat for some hours - you can forget all about it til it's ready and it will so be worth it!
Dried Greek Oregano comes in a large plastic bag and is found in good deli's. It still has the stalks intact and the flavour is fantastic. You don't need to serve this with gravy because there is so much flavour in the meat. The juices that you collect can be frozen and used later for an amazing gravy.