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 flavor and delivers tender meat. This cut has a good, strong flavor. Leg of lamb is great boned and barbecued. Average weight is 7.5 lbs. 6 Pieces per case.