Carefully parry the club the day before. Spread the rosemary, thyme and sage on top. Cut the garlic into small leaves. Coarsely grind the juniper berries, allspice grains, cloves, peppercorns, finely mortar fenugreek seeds (if you like) and distribute everything evenly on the meat. Seal in a freezer bag with plenty of olive oil and lemon zest (or, if there is no sealing device, suck out the air and seal it well) and marinate overnight. Take the leg out of the bag, carefully wipe off any adhering herbs and spices with the back of a knife and collect with the oil. Salt the meat and put it in the cast iron roaster (open) at 200 ° C in the oven, with the not-so-nice side facing up first. Turn after approx. 20 minutes. After a further 20 - 30 minutes, when the meat has turned color, pour in the wine and the broth and also add the collected herb, spice and oil mixture again. Reduce the heat to 120 ° C and simmer gently for another 2 hours. Watering now and then. (The roast is already done after 1 hour (core temperature 80 ° C), but should be nice and soft in the classic way with a longer cooking time). Remove the meat and let it rest on a plate in the switched off oven. Pour the stock through a pointed sieve into a fat separator and pour into a sauté pan. Season with salt and pepper and round off with the currant jelly. Tie something with Beurre Manner (flour butter). Let simmer for another 10 minutes so that the flour sets sufficiently.
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