Short version: on the bone for slices, butterflied for the BBQ, cubed for curry. Roughly 350 to 400g a head on the bone.
Whole, half or boned
A whole leg is usually somewhere between 2 and 3kg on the bone, which is a table of six to eight. Too much? Ask me for the fillet end, the meatier top half that's easy to carve, or the shank end, which has more bone and, I'd argue, more flavour.
For the BBQ I'd bone it out flat (butterflied). It cooks in 40 to 50 minutes instead of a couple of hours, and the thick and thin bits give you pink and well-done slices from the same joint.
Roasting it
Get it out of the fridge an hour before. Salt, garlic, oil, then 190°C for about 25 minutes per 500g plus 25 minutes for medium. The bit people skip is the rest: 20 minutes under foil and the juice stays in the meat instead of on the board. The roasting calculator does the sums for any weight.
Leg in a curry
Leg is lean, which gives you tidy cubes with no waste, but it won't forgive a rushed pot. Marinate it in yoghurt and give boneless pieces about an hour at a gentle simmer. If you want a curry that looks after itself, shoulder is the better bet.
From the counterAsk for the bone back if I've boned it for you. It makes the base of a very good stock or shorwa.
Good things to do with a leg
Leg questions
Is leg or shoulder better for a roast?
Leg for neat slices and pink meat. Shoulder for slow-roasted, pull-apart meat that's hard to overcook.
How much leg of lamb per person?
About 350 to 400g on the bone, or 200 to 250g boneless. A 2.5kg leg feeds six to eight.
Want it boned or butterflied? Ask when you're in at 44 Kilmarnock Road, Shawlands, Glasgow G41 3NH. How to find us.