I'll probably put a tray of water under the meat anywhere so that should catch the fat, but if not I'll do what you suggested. To be fair the Landmann actually has a big removable tray at the bottom.
Question, since the lamb shoulder is apparently forgiving, could I do the same with the lamb shoulder? Or a whole chicken? I have them both already so would save me some ££. Then get some mods fitted for the harder cooks next weekend