Preheat oven to 350 degrees F.
Line a roasting pan with foil.
Rub agave nectar on the meat and generously season the lamb with salt. Pour the 2 cups Chile Colorado Sauce over the meat and rub it on all sides. Put the meat (fat side up) in the roasting pan. Roasting the meat fat side up allows the fat to drip down over the roast as it melts, thereby keeping the exterior nice and moist.
Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender.
Take the pan from the oven and let the meat rest for about 30 minutes.
When it’s cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat.
Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.