Unlike the leg of a cow which is broken down to its component muscles, a leg of lamb is small enough to be eaten whole. With all those various, amazing textures no wonder it’s the quintessential Australian family roast. 
The leg makes a really tasty roast or casserole, especially with the bone in. It can be butterflied (boned and meat opened out flat) for grilling or BBQing. The meat can also be diced, minced or cut into steaks or chops.
Roast with preserved lemon and chargrilled vegetables
Grilled Yoghurt-Marinaded Butterflied Leg
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