This is a Cypriot dish, many variations and heres mine. Key is to seal the pot well so that the steam doesn’t escape. I use foil and then put the lid on top of the foil. If it gets dry the meat will be tough. If done right, it will be so soft and delicate just falling off the bone.This will serve 6 - so a good one for when your friends come round. A good nibble beforehand is hallumi cheese, cut into fingers, wrapped in parma ham then placed in the oven at about 120c for 10 or so mins. Just keep an eye that the ham doesn’t burn. Gorgous!!