Preheat oven to 325-degrees.

Season the lamb all over with salt, pepper, and dried oregano.

Add the oil to a large Dutch oven and heat over medium-high heat.

Sear the lamb very well on all sides until deep brown in color.

Reduce the heat to low and add the wine, 2 tablespoons lemon juice, lemon zest, and bay leaves to the pot with the leg of lamb.

Add the cover to the Dutch oven and cook in the preheated oven for 4 hours, or until a meat thermometer reaches your desired doneness. Don't forget to account for carry-over cooking so plan accordingly and remove the lamb from the oven when the instant-read thermometer reaches 135-140-degrees if you prefer medium-rare lamb.

If needed, carefully snip and remove the string webbing from around the lamb.

Add the remaining lemon juice over the lamb and remove the bay leaves from the pot.

Remove the lamb to a carving platter. Cover the roast with foil and allow the meat to rest for 10-15 minutes before slicing.

Garnish with fresh oregano (if desired) and serve.