Much leaner and meatier than the shoulder, so you get more meat for your money. A leg of lamb makes a wonderful roast. There are two main approaches; either roast it quickly and serve it pink or roast long and slow and serve it falling off the bone.
Preheat conventional oven to 250C/475F. Gas Sear meat for 15 minutes in oven. Then 15 minutes per 454g (1lbs) of meat. Leave meat to rest for 30 minutes before carving.
Half a leg = 1kg