Not to create too many dishes for washing up, most of the time I slice the meat right inside the pot and these pieces get moist in the sauce. Left over piece, if there is any, goes to fridge. (here is one close up picture
on that lamb slicing carving inside the roaster pot.) There is always quite a bit of the sauce left. When duing poultry I open the lid every ~10 minutes grab sauce with spoon and moist the birds top. I don't touch lamb though at all when it's being done.
In regards the Turkish Bread; i'll write down the sequence and post it in the baking section.