Boneless leg of lamb

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The Croatian spelling is PEKA, the peka is like your cast iron dutch ovens that you put meat and veg in then place in the embers of a fire cover with more embers to cook, we also cook octopus in the Peka or Pekka:)
The recipe I want to make calls for a bone-in shank end of a leg of lamb. I could only get a boned leg. I want to use the same recipe, just was wondering if it'll take longer, or less time to cook. Using my logic...I'm still not sure.
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