- 1 leg of pork (10-12 lbs), bone-in, skin-on
- 3 heads garlic, minced, plus 5 cloves, halved
- 1/4 cup grated lemon zest
- 1/4 cup fresh lemon juice
- 3 bunches fresh oregano, chopped
- 1 ½ cups extra-virgin olive oil
- 2 cups dry white wine
Mix the minced garlic, lemon zest and juice, oregano, 2 teaspoons salt, and the oil in a medium sized bowl. Using a sharp knife, score the meat diagonally in both directions cutting through the skin and the fat, but not the meat. Stuff each slit with a halved garlic clove. Pat garlic mixture all over pork, pushing paste between each parallel line covering pork and season generously with salt and pepper. Transfer to a large plastic bag set in a pan (such as a turkey roasting bag), leaving top open to let skin dry. For best results let the pork marinade overnight (or up to 2 days).
Preheat oven to 250˚C. Remove pork from bag, and place in a large roasting pan, skin side up. Let stand 1 hour at room temperature. Season again with salt and pepper, and pour wine in pan. Roast for 45 minutes, reduce heat to 180˚C and continue roasting for about 2-2 ½hours. Rest the meat out of the oven for 10 minutes when cooked and serve with a selection of seasonal vegetables and apple sauce.