The leg is cleaned and scored with a sharp knife, cutting half a centimeter deep into the surface, forming diamonds over the entire fatty area.
The leg is coated with the marinade and baked at 160°C, calculating 1 hour per kilogram, basting frequently. After the baking time, let it rest before slicing.
In a skillet, cook the spinach with butter, salt, and pepper. Serve the leg on a bed of spinach.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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