How to make
Soak the deboned leg in the wine, to which you have added the spices (except the salt) and finely chopped onions, for 2 - 3 days.
Drain the meat, salt it and secure with a thread to keep its rolled up shape during baking. Place it in an oven dish, top it with a few tablespoons of the wine in which it was soaked, and pour on the oil.
Cover well with aluminum foil and bake in a strong oven for about 1 1/2 hours. Near the end of cooking, remove the foil to crisp the meat nicely on all sides. If necessary, add a little more wine and oil.
Release the finished meat from the thread and serve it cut into slices, with the sauce from the baking poured over them.
