Real meat?
In this neck of the woods, one is fortunate to have access to Blue Bull steaks. Around seven pounds of prime beef cut 2 inches thick.
They come off the grill pink in the middle and dissolve like butter.
Alternatively, just dangle a lamb over the embers for around 3 hours. Got a spit that runs on the newfangled beer timer (patent pending). Give the beast a quarter turn after each beer and it cooks perfectly crisp on the outside and slightly pink and tender on the thicker bits. Inject with a marinade of red wine, malt vinegar, brown sugar, salt and lemon juice before going on the spit and continue basting with same with the addition of fresh chopped rosemary and sage after each beer.