Here in southern Brazil there's a traditional method of cooking meat called "fogo de chão" (literally "fire on the ground"). A fire is lit on the ground and a whole piece of meat (usually ribs) is left to cook by the fire, for 10-12 hours. The result is a delicious and tender meat. Here's a photo of someone doing it: http://asnovidades.com.br/wp-content/uploads/2012/02/Costela-no-fogo-de-...

There's also a dish called "barreado" ("covered with clay"). As the story goes, it was invented by slaves, who got leftovers of meat, put them in a clay pot sealed with more clay to hold the steam inside, and cooked it underground for several hours (maybe a day), to avoid their bosses finding out. I don't know if that's true or just legend, but it's an interesting background story. Today we just use a pressure cooker, since there's no ground to dig a hole on...

The recipe goes something like this:

1kg of chopped blade steak without fat (or some other meat without fat, you can even mix different types of meat. Sorry I'm not very specific here, I barely know names of meat in my language, let alone in english...)
80g of chopped bacon
some leaves of laurel and chopped garlic
2 chopped tomatoes and a chopped onion
a teaspoon of black pepper
two teaspoons of cumin and two of salt
4 cups of water

Then you just mix everything in a sealed clay pot and leave by the fire for 8 to 12 hours (some recipes say 17 hours). Or in a pressure cooker for 3 hours. Finally you shred the meat with a fork. It's a custom to mix the cooked meat and juice with rice and cassava flour, and some people like to add a banana too. I guess the basic idea is "slowly cooked meat with pepper". You can reheat it for several days, and it will taste even better =)

Well, I guess people here are more of "cattle eaters". I have eaten lamb only once, so I don't remember how it tastes. But in the countryside where my relatives live, they rear both sheep and cattle (specially here in the south, where it's colder, and in the north, which is the biggest part of the country, people rear only cattle, mostly large scale).