YES, YOU CAN SLOW-BRAAI LAMB!
Take the meat out the fridge an hour ahead to ensure even cooking. Brush off excess marinade, drizzle with olive oil and wrap in 4–5 layers of tin foil.
Place over the coals and cook for 2 hours, turning every 20 minutes. Keep adding coals to keep the heat constant. Remove the foil, and render the fat on the heat until golden, then rest before carving.