This is a perfect dish to make under way, as the preparation doesnt even require slicing and dicing. Wash meat salt and pepper both sides, and place in a large roasting pan. Place whole garlic cloves atop each piece of lamb. Season to taste with rosemary and oregano. Add tomatoes and pan juices, crushing tomatoes over the pan with your hands. Add enough red wine to cover bottom of pan. Bake in a hot oven, about 375 degrees F. for 1 hour. Turn lamb pieces, add more seasoning if desired, and more wine or water if necessary to keep bottom of pan covered. Cover with aluminum foil and bake for another hour. About 30 minutes before the lamb is done, add the orzo to the pan juices, again stirring in more liquid if necessary. Recover tightly and bake until orzo is al dente and lamb is fork-tender. Serve with green salad, crusty bread, and red wine. Serves six.