i've got an 11 lb bone-in lamb shoulder that i'm looking to cook up for a greek orthodox easter-themed potluck next week and need some help. i was intending to roast a leg of lamb, but this was the only large cut of lamb they had at my butcher. what should i do with it? all the recipes i've been able to find deal with boneless shoulder roasts and shoulder chops. any help would be greatly appreciated. thanks!