when slow-slow roasting meat, like cooking a seven-hours lamb roast, my father uses an oven at 55 celsius.

the advantage of slow roasting is that what makes meat tender is colagen fibers, which harden under the effect f high temperatures. at 55, you get to keep the collagen intact and still cook the meat, but of course it takes a long ass time.

the legend says the slow roasted 7 hours lamb can be eaten with a spoon it's so tender. :)