I'm going to roast a bit of lamb for Christmas dinner, but I'm at a loss as to the best way to go about it. I was going to use leg - should I go bone in or boneless? My husband has said he wants a "proper roast." He's British and very particular about these things. Crispy on the outside were his words...so I need help. I've never roasted lamb before, I've only used it in curries.