Well, if you could cook it sous-vide, that would solve the temperature problem. If that is not possible, you could cut out the bones (not that difficult, if you go slowly, with a sharp knife) and then cook part of it and freeze the rest. Otherwise you could cook the whole leg in a moderate oven, say 300℉, until it reaches your preferred temperature, and then cut it into portions. One to serve, the rest to freeze.
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