Whole Lamb Leg Slow Roasted For 8 HOURS!!!

INGREDIENTS: 1 5-6 lbs (2.5 kg) lamb leg 3 onions peeled and quartered 2 whole heads garlic halved 1 bunch rosemary 1 bottle dry white wine 1 lb (0.5 kg) potatoes peeled and quartered 2 tbsp. salt 1 tsp. black pepper 2 tbsp. olive oil INSTRUCTIONS: Preheat oven to 300°F (150°C). With a sharp knife score the fatty side of the leg (make superficial cuts into the fat and do not cut into the meat). This will help release the fat. Rub with the salt and black pepper, making sure to get both sides. Add the olive oil and massage that onto the leg as well. Place in a roasting pan. Place the onions, garlic, and rosemary around the leg. Add the white wine to the side of the pan making sure not the pour it over the meat. Completely cover with foil and place in the preheated oven. Cook for 3 hours. Remove the roasting pan from the oven and remove the foil. Turn the leg over. Cover again with foil and place the pan back into the oven. Continue roasting for 3 more hours. Take the lamb out of the oven and discard the foil. Turn the lamb over again and add the potatoes around the meat. Return to the oven without the foil. Roast another 1-2 hours until the lamb is very soft and almost falling apart. You can check this with a fork. Remove from the oven and allow to rest for about 10 minutes. Serve hot.