When I was a little girl my mother would get misty-eyed whenever she talked about shashlyk (aka shish kebab). In those days waiters would come to the table brandishing them on flaming swords.
Traditionally shashlyk is a brochette of cubed lamb. Using leg of lamb for brochettes creates lots of leftovers, which is wonderful if you are planning to make ground lamb patties or moussaka or lamb sauce for pasta. If that is the case, get the leg, bone it, cube the choice part, and grind the