Anyone has the recipe for Lechon Baka (Calf leg only and not the whole cow)?!

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I have read that it is stuffed with lemon grass, garlic, salt, whole peppercorn, thyme, soy sauce, and vinegar; then roasted over hot charcoal for many hours – perfectly cooked lechon has crispy skin and moist meat.

I can't find a definite recipe though. Good luck xx

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