Low temperatue cooking is ideal for roasting the best cuts of meat which are lean and very tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to tenderise them.
Any cut of tender meat can be cooked using this method, but we would recommend cooking bone-in products (eg: 5-Bone Rib of beef) by conventional roasting. Quite simply the higher heat brings more flavour out of the bone, giving you a sweeter, more flavoursome result. It helps to melt the fat in the meat, so the joint bastes itself.
Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use an oven thermometer to check the temperature before cooking.
It is possible to use a gas oven on its lowest setting for low temperature cooking, but the cooking times given will be reduced - you'll need a meat thermometer.