1.1/2 pound of leg of lamb
2 cloves of garlic
2 tablespoons of lard
1 tablespoon of oregano
1/2 cup white wine
1/2 cup beef stock

Wash leg of lamb and dry it. Restregar meat with one of the garlic peeled everywhere.Place the leg in an earthenware dish, season everywhere and untar_ with a uniform layer of lard.Sprinkle with the oregano and add the broth to the tray. Heat the oven and put meat at 200 ° C for 40 minutes. Irrigate with broth from time to time and continue hanging, until the meat made inside, 20-30 minutes more.