Leg of lamb comes from the rear-end of the animal. Specifically, it is the back leg of the lamb. It is available either as a bone-on or boneless leg lamb. With the bone, it helps to bring additional flavour to the meat.
There are little fats at the lamb legs as it is well-exercised. As the leg of lamb is usually lean, one must careful not to overcook the meat which will make it dry and tough.
A common way to cook the leg of lamb is to roast it in the oven before finishing it with barbeque fire. This will leave it with a great char taste.
Similar to the shoulder of lamb, it is great as a sharing platter during family gathering. A whole leg of lamb is perfect for a group of 4 to 6 people.