I need to get one or two legs of lamb and preferably have the butcher "corkscrew" them according to the Zuni Cafe cookbook instructs. I tried this recipe with a smaller cut and sorta imperfectly cut out the bone. I'd prefer to have someone who know what they're doing do it. I'd like good lamb too. I purchased the smaller cut at the Berkeley Bowl and it seemed fine. Probably need to order ahead. Thanks!