1.   Also good are boneless shoulder roasts, chuck and shanks of veal and lamb.

2.   Cuts such as shoulder roast, which may be labeled Boston butt or a blade end pork loin roast, are ideal.

3.   Having recently prepared a shoulder roast of deer and used what was left over to make a venison pie, I shall first describe those endeavors.

4.   Then there are lamb shanks or a lamb shoulder roast, or maybe a beef rump roast that cooks until that cut dissolves to tenderness.