Soak the deboned leg for 2-3 days in the wine, in which you have already added the spices (without the salt) and the finely chopped onion. Then drain the meat, salt it and tighten it with a thread in order to keep its roll form during the roasting. Put it in a tray, add a few soup spoons from the wine, in which it soaked. Cover well with an aluminum cooking foil and roast in preheated oven for 1 hour and 30 minutes. At the end remove the foil in order to roast the meat from all sides. If necessary, add more wine. Release the cooked meat from the thread and serve it in slices with the sauce from the roasting.