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The cut can be roasted bone in or out; both methods were popular in 1620. If you do take the bone out, make sure to stuff the roast with bacon, as the loss of its bone tends to dry it out. And the smoky bacon taste is a positive addition, especially if you are oven-roasting your lamb. It can also be imparted to a bone-in roast if you make a dozen half-inch cuts in the tough surface skin and stuff raw bacon in each.