Lamb Shoulder Roast

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-in or boneless. The slow-cook cut. Rub with rosemary, garlic, salt, and lemon zest; roast at 300°F for 4+ hours until the meat shreds with a fork. Or braise in stock and red wine for a Sunday ragù. The cut that taught most home cooks to love lamb.