| take a lamb leg. Ask your butcher to cut the bone, at home it is difficult |  |
 | the day before cooking marinate lamb leg with white wine, laurel and pink peppercorn |
| put lamb leg into a bowl of the same size of the leg, so you will not use more wine of the necessary cover completely the meat, seal with a film and put in a fresh place for at least one night |  |
 | just before cooking lamb leg remove the meat from the marinate. You will see that the acid of the wine began the cooking process: it makes the meat tender and with less odor |
| chop and mix the aromas |  |
 | coat with them the lamb leg, pressing well |
| all over the surface and inside the cuts |  |
 | now insert into the lamb leg cuts garlic and bacon |
| push them deep inside the lamb leg: it makes the roast tender and flavored |  |
 | grease with suet or lard a baking pan the suet or lard makes the cooking perfect without burning |
| put the lamb leg on the pan and, if the leg is not well coated, add aromas again |  |
 | put lamb leg into the oven at F 400 (C 200) for 20 minutes: in this manner you make the cuts sealed |
| take the lamb leg and turn up to down gently |  |
 | put lamb leg into the oven again at F 350 (C 180): pay attention not to make it dry turn up to down lamb leg at each 40 minutes, for making it always greased and with an uniform cooking |
| one hour before serving lamb leg (not less) peel the potatoes |  |
 | and cut to regular cubes |
| rinse under cold running water dry them well |  |
 | add aromas, also dried |
| take a little suet or lard and grease the potatoes for one minute, they will be well greased |  |
 | add the potatoes to lamb leg and finish the cooking |
| salt lamb leg and serve |  |
