To improve the aroma, remove from the surface as much fat, which many people find unpalatable.

If desired, slice the meat and lay in the breakdown of spices.

Prepare the marinade. All the spices, salt and pepper mix in a bowl, add a little wine and this mixture RUB the foot. Garlic cut into strips and dip them in our mix. The force be the leg with garlic (you can add pieces of bacon). Wrap in cling film and leave in the fridge 6 to 12 hours.

Begin to prepare to bake: Brush the ham on all sides with vegetable oil - it not only adds taste and flavor to the meat of a lamb, but will retain moisture during cooking. Bake: Preheat the oven to 230°C and put the meat in. After ten minutes reduce heat to 160°C. after half an hour, baste the meat with the separated juice. Ten minutes later pour the meat marinade. Continue to bake meat, watering it once or twice the resulting juice until your taste the meat baked. Let it stand in a warm place.

When you pour out the roasting liquid into a small saucepan. Add some condiments, such as lightly boiled heads of garlic. Bring the sauce to a boil; reduce heat and leave the pan on half heat. Remove the grease that will accumulate on the colder side. With a sharp knife begin to slice the meat from the outside. Slices it is desirable to make thinner. Cut away from yourself, almost parallel to the bone. When you have cut from outer side at least a slice for each diner, then flip the piece and cut the same number of slices with a long muscle located on the other side of the bone.

Pour the sauce into a heated sauce boat; add back to the juice released during cutting of the piece. Serve each diner a slice of meat cut from each of the three parties. To offer meat sauce and any side dish. The remaining meat, place in a warm oven to cool.