That's a pretty decent price, LA (especially right now - pork prices are up). I'm guessing you're talking front leg (whole shoulders) and not the back Leg (ham).
I just cooked three whole pork shoulders for the Marching Band cookout about 3 weeks ago (wish I'd gotten pics). I buy whole shoulders quite often because that's where I usually get a better price.
Sometimes I leave them whole, and sometimes I ask the butcher to cut them in half to separate the butt end & picnic cut.
If you have them cut in half you can cook either one or both roasts as normal. If the skin is still on, I prefer cutting it off first.
Otherwise, I treat/cook whole shoulders exactly the same as butts. Both sections are both great for pulled pork, or you can cook them to around 165°-175° and slice.
Leaving them whole, they take a little longer to cook, but boy do they have a lot of "WOW" factor. When the kids were lined up at the band cookout, I open the MAK to take one of the whole legs off to pull it, and when I opened the lid... there was this unison "Whoa!"
Yeah, you bet I loved it! I freeze shoulders (whole and cut) all the time with no problems. Again, whole shoulders will take a little longer to thaw.
Hope this helps, LA!