If it were me, I'd want to section it first into manageable pieces for cooking. But, to do so would take a little cutting skill. You would need a cimeter-type (10" - 12" steak or breaking) knife, a boning knife, a hand meat saw and a kevlar or chainlink cutting glove.
Here's a hindquarter:
Kinda fuzzy, but...)
those are the lines to cut on.
1) remove the flank. it wraps around like a skirt.
2) next, locate the joint at the top of the sirloin tip on the bottom of the shank. You can cut into it a little, pull down and expose the knuckle on the femur (leg bone). You can slide your cimeter down the femur bone the bottom of the bone to the knuckle, then cut a right angle into the sirloin tip up to the femur bone and remove the sirloin tip.
3) next, look at the bottom of the loin. Then go up to the V on where you removed the sirloin tip and cut off the loin approximately parallel to that angle separating the loin from the round/rump. You first have to cut through the meat then saw through the tail bone and the hip bone.
4) now you have the rump on the bottom, the round above and the shank on the hook. You can separate the shank from the round/rump by working the tip of your boning knife into the joint between them and lower it to the table.
5) then remove the femur bone from the pelvic bone, then remove the pelvic bone. Now, the piece is boneless. Remove the heel of the round. Cut off the top round horizontally from the bottom/rump - that is known as the 'goosneck' (bottom round, rump, eye-round).
6) you can roast the bottom/eye/rump (goosneck) as one piece; the top round as one piece, the sirloin tip as one piece, and cut the loin into three equal sections (sirloin, porterhouse and T-bone) and roast. Bone out each section, separating the loin from the tenderloin either before or after roasting. Roast the shank until it falls apart like a pot roast.
I'll see if I can dig up a video of the correct process (there's tons of one-shot madmen cutting a hind in 2 seconds flat; hard to find one who is doing it slowly and correctly!).