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1
In a mini food processor, combine the salt, fennel seeds, basil, thyme, garlic, pepper, sage, rosemary and coriander.
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2
Process to a paste.
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3
Spread one third of the herb paste in the pocket where the hip and leg bones were.
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4
Using cotton twine, tie the roast in 5 places to give it a neat shape.
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5
With a sharp knife, make 3 dozen slits through the skin and fat all over the top of the roast.
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6
Rub the remaining herb paste all over the surface of the roast and into the slits.
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7
Refrigerate the roast overnight.
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8
Remove the meat from the refrigerator 2 hours before roasting.
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9
Preheat the oven to 450.
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10
Put the meat on a rack set in a large roasting pan and roast in the lower third of the oven for 20 minutes.
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11
Turn the pan around.
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12
Reduce the oven temperature to 325 and roast the meat for 3 1/2 hours longer, turning the pan again after 1 1/2 hours.
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13
Turn the pan one last time and roast the meat for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 145.
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14
If the skin isn't crisp, turn the heat up to 400 for the last 15 minutes.
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15
Remove from the oven, cover loosely with foil and let rest for 30 to 45 minutes; the final temperature will be 150 to 155.
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16
Carve the roast and serve with the degreased pan juices.
