For a group of ten diners, a leg of lamb can easily be substituted for the whole lamb, and yet keep its glamour. Incidentally, I discovered that the practice of making small slashes in meat and filling them with garlic goes back at least to the ninth century.
Al-Warraq gives a recipe for a barida (cold dish) of leg of gazelle. The instructions were to make slits with a knife, and insert an almond, a pistachio, or a clove of garlic in each slit. The leg was then cooked in wine