In a mortar, crush the garlic with a few tablespoons of lard. With a brush spread the entire leg or shoulder.
Put on a baking sheet salted and peppered piece, bay leaves and half a glass of water. Turn the oven to 200 degrees and after 20 minutes it down to 180 degrees.
Monitor cooking lamb by pulling over spoonfuls of the same juice, making sure that never run dry.
It is a simple way, without too many seasonings and it is very soft and tasty.