MARINATE meat with lemon juice and salt and let sit overnight, in the refrigerator.
PLACE onions, butter, bay leaves, wine and garlic on a baking tray. Put in the oven on the lower rack underneath where you will be placing the meat. This will serve to catch any excess fat that will drip as the meat is roasting.
PLACE meat directly on oven rack in the middle of oven.
USE baster to drizzle the meat with juices from the bottom tray while the meat is cooking.
COOK for about 2 hours and flip the meat as needed. When internal temperature of the meat reaches 150°F switch oven to broil for a few minutes to toast the outside.
REMOVE from the oven and rest for 15 minutes before serving.
SERVE with baking tray of roasted vegetables and a side of roasted potatoes, white rice or broccoli rabe.