Roast Leg of Suckling Pig
Rinse parsley, shake dry and chop coarsely. Peel garlic and chop finely. Combine chopped parsley with garlic, brandy and wine.
Peel onions and cut into quarters. Rinse meat, pat dry and score rind in a diamond pattern. Rub with lard and season with salt and pepper, tie with a kitchen string in a form, if desired. Place into a roasting pan and add bay leaf to the pan. Roast in preheated oven at 250°C (approximately 475°F) for about 15 minutes. Reduce oven temperature to 200°C (approximately 400°F) and add onions to the pan. Roast meat for 1 hour, brushing often with marinade. During the last 10 minutes, turn oven temperature to broiling setting and roast meat until crispy, watching carefully. Remove from the oven and let rest briefly. Slice and serve.