1) Slow cooked lamb shoulder.
Get a good shoulder with fat on if possible, put in a roasting tin, with 3 cans of tomatoes poured round it, salt, pepper, bit of olive oil, and quarter a couple of onions (you don't need to peel).
Put in the oven at breakfast time (pre-heated to maximum), then turn down to 100C when you put the meat in and eat for dinner.
2) Slow cooked pork shoulder
Nice big fatty shoulder (Berkshire), score it, put it in on a rack in tray, pour boiling water over it to shrink the fat back, pour off the water, pat dry. Put in to a pre-heated to maximum, after 10 mins turn down to 90C, leave for 20h (after 30h it goes a bit dry on the edges). About half an hour before you take it out, turn to maximum to crisp it up, don't put salt on it until as late as possible. All the leftovers make superb curry.
Matt (a slow cook meat fanatic)