Remove the aitch bone from the leg, shorten the knuckle and completely skin the leg. Lard with fine strips of salt pork fat, and place in the marinade. The time for marinating should be determined by reference to the tenderness of the meat and the temperature. On average, allow 2 days in summer and 4 days in winter.
When ready for cooking, remove the leg from the marinade and dry it thoroughly. Place it on a trivet in a roasting tray so as to raise it and prevent it coming into contact with the fat and juices whilst cooking. Place in a very hot oven to set the surfaces of the leg quickly, thus preventing the moisture absorbed during the marinating from producing steam and rendering its colouring more difficult.
Reduce the heat as required and when almost cooked, ensure that the larding fat becomes well coloured.
Place the leg on a dish and serve accompanied with a Sauce Chevreuil à la Française.