1. Preheat oven to 200 ° C. In a bowl mix the sage (or rosemary), zest, salt, pepper, and garlic.
2. Add 1-2 tsp. honey and lemon and then mix, preferably with fingers, so to create a relatively viscous mixture, but without melt salt.
3. Turn a knuckle upside down, (ie with the bone down and lean upwards). With the blade of a knife make 2-3 deep cuts in lean (carefully, without piercing the thick skin) and in each section, we put a bit of honey-lemon mixture. Repeat the procedure with the remaining three pork guts.
4. Wrap individually as a packet on a piece of greaseproof paper and then each packet in foil, relatively tightly, to non-broths escape during baking.
5. In a bowl, we mix the olive oil with the remaining honey-lemon mixture.
6. Place the pork guts on a baking sheet that can accommodate as much as possible precisely.
7. Put the pan on the middle rack of the oven and bake for 30 minutes.
8. Then lower the temperature to 170 ° C and bake for 2 hours.
9. Remove the balls from the oven, unroll carefully the foil and baking sheets (so as not to miss any tasty liquid from kits), and put it back into the pan along with any liquid.
10. With a brush, we brush them with a mixture of oil- honey and bake for another 30 minutes, until they gain well-browned skin.
11. Allow the roast to “rest” for about 20 minutes before serving. If you don’t like the skin, scribe and remove it together with subcutaneous fat.
12. Divide the softened, honeyed lean on plates and accompany with good mustard and baked potatoes (we can simultaneously cook the food to another shelf of the oven) or pilaf that will enrich with raisins, boiled chestnuts, and pine nuts.

Bon appetit!