The meat is cut into large pieces, large enough to roll. From one kg of meat, 2 pieces are made, depending on the size of the piece of meat.

The meat is washed and the mixed spices are sprinkled. Rub well with this composition so that the spices enter the meat well.

Cover the meat plate with foil and let it cool for about 4-5 hours. It is ideal to marinate the meat in the evening and to prepare it on the 2nd day, then it is much more flavorful.

The marinated meat is rolled well with your hands and tied well with a thread that contains a little silk.

If the meat has skin, roll it inside. It would be good when tying the meat to help another person: one holds the rolled meat, the other ties it all over the surface and very tightly.

This procedure helps during the cooking of the meat, the meat does not dry out and is tender. In addition, the roll is whole, it does not crumble when cut.

The tied meat is rolled in aluminum foil, placed in an oven tray.

Put it in the oven for about 2 hours, 15 minutes before removing the meat from the oven, cut the foil so that the meat browns a little.

This is how the cooked meat should look. Allow the meat to cool, then refrigerate and cut only on the second day.

After the meat has cooled well, the splints are removed.

The meat is well chilled, cut much easier and is already of the required consistency.

Serve cold. I prefer to cook the meat for the morning sandwiches, the commercial meat has a lot of E's and too strong smoky aromas.

Good appetite!