Leg of lamb is a lot leaner and meatier than the shoulder, so you get more meat for your money.
A whole leg of lamb weighs about 2.5 kg and will feed eight people, but you can also divide it into two smaller roasting joints: the knuckle end and the fillet end (which has the best flavour).
Whole legs can also be sliced across, on or off the bone, into leg steaks for grilling or boned and rolled into an easy-to-carve roasting joint.
You can also butterfly this joint, for grilling or BBQs.
Leg of lamb is well suited for roasting and pot roasting as these methods bring out the aromatic flavour of the meat.
Delivered in a plain plastic catering bag.
The whole leg with the shank attached.
Expect some natural discolouration of any surfaces that have been in contact with the air.
Trim it a bit.