I've just ordered half a Welsh lamb
I've never heard of an indoor / intensively reared lamb so in a way it's my "optimal" meat. And damn tasty!
Rolled breat of lamb sits in a slow cooker and stews in its own fat and juices...om nom nom. Sounds similar to your drippings bowl!
However, liver is *still* a no-go zone for me. I've tried, I really have. But nooooo.
Daft thing is, I love Shepherd's Pie (sub cauliflower or sweet potato for mash) but never have any leftovers to mince!