Mix 1 tablespoon of salt with the same amount of black pepper and coat the meat with the mixture. Make 8 incisions along its length, cut the garlic into 8 pieces and put them in the holes.
Fry the meat with a little olive oil in a deep pot, turning it over until its color changes. Add the lemon juice, 1 2/5 cups (350 ml) of the broth and the oregano.
After boiling point, cover and leave it on slow fire for 90 minutes. Peel and cut the potatoes into medium-sized cubes and fry them in heated oil.
Drain and add them to the dish, add salt to taste, the remaining broth and continue to cook uncovered until the meat becomes tender.