The evening before, put the meat in cold water with the juice of the 3 lemons (put the peel in as well). The following morning, finely chop the sage, rosemary and garlic. Take the meat out of the water and pat it dry with paper kitchen towels. Then use a sharp knife to remove any gristly bits. Truss the boar with kitchen string, and sprinkle with salt and pepper. Distribute some of the chopped herbs all over the surface seasoning the meat well, leave the rest on the chopping board and set aside. Heat the olive oil in a deep pan and, when its nice and hot, add the meat. Brown it all over, turning it with the help of two wooden spoons. Then turn the heat to maximum and pour in the white wine; when it has completely evaporated, turn the heat down again. Sprinkle the remaining chopped herbs, which you set aside, on and around the meat. Now pour in the milk, which should completely, or almost completely cover the meat. Put the lid on the pan; when the milk begins to boil, lower the heat and remove the lid. Cook the wild boar over a very low heat for a couple of hours, every now and again turning it and pricking it with a fork. The milk will gradually thicken becoming a creamy sauce, which you should keep a constant eye on to make sure it doesn’t stick to the bottom of the pan. When the meat is cooked, place it on a chopping board, let it cool down slightly, remove the string and then slice it. Arrange the slices on a serving dish accompanied by their piping hot sauce, which, if you prefer, you can also blend slightly to make it smoother.