The leg bone-in is prepared by the removal of the chump using a right angle cut at the back of the hip bone and the shank is usually tipped. A thin layer of fat is generally left on top of the leg to keep it moist and juicy during cooking. Roasting with the bone in flavour and delivers tender meat. For best results, sear in a hot pan or grill first, then transfer to the oven and finish cooking.

Option: Can select to have it Boned and Rolled