1 chunk pork, beef or mutton - 2-3 kg
100 g water
1 head garlic
1/2 tea spoons ground black pepper
1 tea spoon salt

Peel the cloves of the garlic, crush them, pour water, stir in the ground black pepper and salt, and set aside for 30-60 minutes. Lard the mixture into the meat evenly. Coat the meat with the same mixture. Preheat the oven to 200 degrees C, cook the meat until golden brown. Reduce the heat to 160 degrees C and cook, constantly pouring in the juice. In case you don`t have the flesh of the required size, you may use a few separate larded pieces arranged side by side.