Prep the lamb: Pull 5.8 pounds bone-in leg of lamb out of the fridge 1 hour before cooking to take the chill off. Pat it dry with paper towels. Using a paring knife, make about 16 deep slits all over the leg — top, sides, and bottom.

Stuff the slits: Into each slit, push a half clove of 8 pieces garlic cloves, peeled and halved lengthwise, a small piece of 4 pieces anchovy fillets (oil-packed), and a few needles stripped from 6 pieces rosemary sprigs. Use all the garlic and anchovy across the slits. Reserve 2 rosemary sprigs for the pan.

Make the rub: Mix 2 tablespoons olive oil, 1 tablespoons kosher salt, 2 teaspoons black pepper, freshly ground, 1 tablespoons cumin, ground, 1 tablespoons coriander, ground, 1 teaspoons smoked paprika, and 1 pieces lemon, juiced into a loose paste. Rub it all over the lamb, getting into every crevice. No bare spots.

Set up the roasting pan: Preheat oven to 300°F. Scatter 1 pieces large onion, thickly sliced slices and 1 pieces head of garlic, halved crosswise halves (cut side down) in the bottom of a roasting pan or dutch oven. Lay the reserved rosemary sprigs on top. Pour in 1 cups chicken or lamb stock and 0.5 cups dry white wine (or more stock). This creates a flavor base and keeps the bottom from scorching.

Roast low and slow: Set the lamb on top of the onions. Cover tightly with foil (or lid if using a dutch oven). Roast at 300°F for 180 minutes. Don't open it. Let it do its thing.

Uncover and crisp: Remove the foil. The lamb should be very tender at this point. Crank the oven to 425°F and roast uncovered until the exterior is deeply browned and crusty, about 35 minutes. If the pan juices are getting too dark, add a splash of water.

Rest: Pull the lamb when the bone wiggles freely and a fork slides in with no resistance. Internal temp should be 195-205°F. Rest loosely tented with foil for 20 minutes.

Make the jus: While the lamb rests, strain the pan juices through a mesh strainer into a small saucepan, pressing on the onions to extract flavor. Skim the fat off the top (or don't — your call). Taste and adjust salt. Simmer to reduce slightly if it's thin.

Serve: The meat should pull apart with two forks or tongs. Shred it roughly, discarding the bone. Spoon the jus over the top. Good with flatbread, roasted potatoes, a simple salad with sharp vinaigrette, or honestly just on its own with the jus and some crusty bread.