Single guy who was 'volunteered' to cook Mother's Day dinner for the family (5 people)... Leg of lamb has been requested. Googling produced more info than I can process. I did settle on a mustard/rosemary coating from Julia, and an internal temp of 140 seems to be preferred. But I need advice regarding preferences for bone-in, semi-boned(?) or butterflied. And if the latter, rolled/tied or flat? BTW -I don't have access to a grill. Any and all advice will be greatly appreciated!