Spit Roast Meat must have the bone in.

We cook all our roasts whole on the bone. This imparts a sweet delicate flavour to the meat during spit roasting which is lost in roasts which are boned and rolled for convenience and often dry. The principle advantage of cooking spit roast meat on the bone is that it adds flavour and texture.

The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking http://en.wikipedia.org/wiki/Meat_on_the_bone

You really do taste the difference with meat cooked with the bone in.

Read what Julia and Gareth Jones had to say about there function food - click here