Lamb Kebabs - which cut?

[spukalili]

I'm having my first dinner party in many years next week, and I think I'm definitely overthinking everything, as I want it to be nice and don't know when the next opportunity will arise!

I'm doing a Greek spread, with lamb and chicken kebabs. From looking at various recipes, I can see that boneless leg or a shoulder (well marinated) would be most suitable, but does anybody know if I could buy a lamb leg with the bone in and just prepare it myself? Would this work out as cheaper, or is it pretty much the same once you've taken into account the time/bone weight?

It's fairly expensive wherever you buy lamb from, but I'm just wanting the best bang for my buck, as I have a lot of other options going on too.

I've bought cheap cuts of lamb before and marinated overnight in herbs and lemon - meat always comes out super soft.

I think bone typically makes up 30-40% of the total weight so factor that into your calculation of 300g per person if you're also making sides.

Thank you so much - good to know that marinating works! I know you can use shoulder as well as leg, which can be a bit cheaper.

Mince may well be cheaper, and I always use lamb mince for kebabs https://www.tamingtwins.com/lamb-koftas-recipe/