Leg of lamb is the most versatile cut of lamb and makes a beautiful roast for a large group. A bone-in leg of lamb is the most economical; one with the aitchbone (hipbone) removed will be easier to carve. Boneless leg of lamb can be stuffed or spread with a seasoning paste and then rolled and tied. A boneless leg minus the shank will be more tender. A boned, rolled, and tied or netted leg is easy to roast.