The whole leg comes bone-in. You can roast whole, or remove the bone. 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). Try seasoning with a liberal amount of kosher salt, black pepper, thyme, oregano, fennel and cumin, but the possibilities are endless!