Well, a half-shoulder actually.
All I did was put it in an oven dish, seasoned it with ras el hanout, thyme and chilli flakes, salt and pepper and added in a variety of vegetables; fennel, tomatoes, courgettes and peppers.
Drizzled with olive oil, it was roasted for about two hours or so.
All it needed was a bottle of red wine, some warmed pitta breads and a splash of chilli sauce.
Definitely nicer than a takeaway doner kebab.