Michael Horowitz wrote:

>> 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

I usually buy them deboned and rolled.