Slow cooked lamb with spiced guavas

Preheat the oven to 120 degrees C. Trim the lamb of any excess fat and pierce at intervals (about 1-2 inches deep). Stuff the grated garlic into the holes and place in a baking tray with 500ml of the juice and the rosemary. Cover with foil and place in the oven in the morning and slow roast for about 8 hours (just in time for dinner!). Check every now and again and if the juice evaporates, just add some more. Remove the foil for the last hour.
In a pot, on a medium heat, add the butter and cook the spices for a minute or two. Then add the honey, sugar, 250ml juice, juice of ½ the lemon and ½ the orange and the guavas that have been peeled. Simmer on the stove until starting to break down. Set aside until later. When the lamb comes out of the oven, add the pan juices to the sauce and reheat.

To serve: Fall-off-the-bone lamb with a generous dollop of spicy guavas.