The whole leg comes bone-in. You can roast whole or remove the bone from the leg. When off the bone, try stuffing and truss back together or just leave the leg meat butterflied open and grill to medium-rare. To remove the bone, simply cut down the bone lengthwise, carefully cut all the way around the bone (use the bone as a guide for your knife, try not to puncture the meat). One way you could season the leg would be by using a liberal amount of kosher salt, black pepper, thyme, oregano, fennel and cumin; the possibilities are endless.