On Sat, 06 Mar 2010 13:29:08 -0500, Dave Smith
> wrote:

>Michael Horowitz wrote:
>> Many years ago I had what I believe was lamb shoulder at a Greek
>> resturant; I'm trying to duplicate what I had. I recall it was
>> spherical shaped, about3" in diameter.
>> I went to a local butcher and asked to see a lamb shoulder and he
>> showed me something that looked like a leg of lamb.
>> Can someone suggest where the descrepency between what I was expecting
>> and what the butcher showed me might have been? - Mike
>
>
> From my experience in Greek restaurants, it was probably a rolled
>shoulder roast. Unlike leg of lamb, it tends to have a lot more fat on
>it. While legs usually have some fat on the outside, the shoulders tend
>to have thick veins of fat within. ImStillMags suggested that it might
>have been shanks, but you didn't mention anything about bones, and again
>from my experience, Greek restaurants are more into roasting than braising.


I'd like to follow up on that. Is that a shoulder deboned and
rolled/trussed? - Mike