I boned a front leg and shoulder of Venison lastyear. You need a very thin knife so you can ease it along the bone when you start. This means that you won't damage the meat along tha back of the knife. As I was rolling my joint up, it didn't particularly matter what it looked like. In fact, it was the shoulder bit that looked a mess, the leg bit was OK. I went between the muscles rather than cutting through them.
Probably not a huge amount of help, but the best I can manage.
Make a rub of crushed cumin and corriander seeds, crushed garlic, lemon zest and olive oil. Get it all over the lamb. Put in a pan with a glass of water in the bottom and cover with foil. Cook at 150 C for at least 4 hours. It will be meltingly tender and falling off the bone with lots of lovely juices in the pan. To serve I shred up the meat in a big bowl and mix with some of the juices to keep it moist and lovely. Greek salad is just diced cucumber, tomatoe, red onion, feta cheese, black olives, a little white wine vinegar, lots of good ev olive oil, dry oregano, salt & pepper. Tzatziki is grated cucumber squeezed to get the water out, yoghurt, a teeny bit of minced garlic, salt & pepper. Some people but chopped dill and or mint in it too. Big pile of warmed pitta. V easy v tastey.