Jay, it seems the term Leg, Butt and Shoulder get intermixed. So it still isn't exactly clear what I have! I have to unwrap it and get a good look, if it is more lean or has a good level of fat and marbling. All I know is it will be good! This morning I'll start my dry brine. This is for dinner on Friday evening (24th) so I have time to maybe start it late Thursday evening and wrap it up by early Friday afternoon.
Meantime here is some more info on the subject: