Buying:   These can be found in markets serving communities from countries that use a lot of lamb: Turkey, Armenia, Middle East, North Africa, Pakistan, etc. Legs on display will generally be half legs - you usually have to ask the butcher for a whole one.

Cooking:   Leg meat is well exercised so it's both flavorful and tough, so it's generally cooked by a fairly long roasting, in the oven, on a covered grill or on a spit.

Yield:   The 11-1/2 pound whole leg in the photo at the top yielded as per the table below. The percentages don't add up to quite 100% due to liquid loss, measurement rounding and other factors, but it's close enough for government work, so you engineers just try not to be anal about it.

Meat	5# 4oz	35%
Bones	1# 12oz	15%	For the soup pot
Fat	2# 13oz	24%
Lard	2# 1oz		The fat rendered
Scraps	1# 8oz	13%	For the soup pot