Jackal, I want to try this recipe. Did you use a lean cut, like the loin, or a tough cut, like the shank? Did the meat stay pink? I want to make sure that the food not only tastes great, but looks great too. I'm really tempted to try this with shoulder for 48 hours at 51c / 131f. It seems like a lamb shoulder, like a beef brisket, would have the right combination of relatively lean, but not too tender for long cooking at a low temperature. A shank, on the other hand, seems like it might benefit from a higher temperature because it has more collagen. I'm I correct in this thinking?