Give it at least 15 minutes before you start carving the meat. This allows time for the lamb's juices to absorb back into the leg, which will make the meat more flavorful and moist. . If you used boneless lamb, simple cut it into 1-inch thick slices. For bone-in lamb, set the leg on a cutting board. Make perpendicular cuts an inch apart down the length of the leg, using a sharp knife to cut until the knife hits the bone. Stand the leg on its tip and use the knife to cut parallel to the bone so that the meat falls off in slices. Leg of lamb is traditionally served with a mint sauce or a gravy. The tender meat tastes delicious with a complementary sauce, and these choices don't take much extra time to make.   To make mint sauce, blend 2 cups fresh mint leaves, 1/4 cup olive oil, 2 garlic cloves, 2 tablespoons lemon juice and 1/4 cup plain yogurt in a blender. Pour over the lamb slices.  To make lamb gravy, pour the drippings from the roasting pan into a small saucepan and heat it to medium high. Add 1 chopped onion and sauté until translucent. Add 1 cup chicken stock and 1/2 cup wine, and simmer until it thickens. Season with salt and pepper. Pour over the lamb slices to serve. Leftover lamb will keep in the refrigerator for 3 days. You can also freeze lamb by wrapping the slices individually in aluminum foil, then reheating them as needed in an oven heated to 350 °F (177 °C).

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Write a summary of the previous text in Chinese:
将羊腿从烤箱里取出来，放置。 切肉。 给肉配上酱。 储存剩肉。