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Post by BBQ Butcher on Dec 16, 2006 6:17:43 GMT -5
Sean asked, "My wife and I are wondering what cut of lamb is used to make the big chunks of souvlaki meat that you get at all of the Greek restaurants?"
Sean, those nice chunks of lamb come from the Leg, sometimes the Shoulder. The Shank Half, or portion, will be the easiest, as the bone is a small one. Or, Sam's/Costco usually carries Boneless Leg of Lamb. Just make sure to remove the outside fat before chunking it up.
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