Preheat oven to 250°F.

Place legs in a baking pan (both legs should fit tightly in a pan). Add garlic, thyme, rosemary, lemon, and orange slices. Cover legs with fat and evoo.

Place in 250°F for 3 hours, until the legs are loose jointed and the meat is falling off the bone. Or place in a slow cooker, and cook on low for 6 hours.

Gently remove legs from fat and serve. Reserve fat, cover, and store in the refrigerator for up to 1 month, or freeze for 6 months. Use reserved fat for frying or seasoning side dishes.