I am planning to try the mechuoi (spelling?) recipe from THE BARBECUE BIBLE next weekend....uses butter, herbs, ras al hanout, etc. Since it is for 4 persons, I do not think I need a whole boneless leg. My butcher will sell me a portion, but WHICH PART OF THE LAMB LEG IS BETTER?? I recall reading that either the top (near the torso) or the bottom (near the foot) is far superior...which one shall I specify when I order??? Also, any hints on making mechoui..I realize it should be made with a whole animal over a pit so we have to be a bit flexible here!! Any hints on grilling butterflied lamb leg?????