Heat water, add honey, black pepper (half), salt, cinnamon and Bay leaf and bring to a boil, cook for 3-4 minutes, cool. Add the onion, garlic, vinegar, lemon, mix.

Then add a mineral (soda) water and pour the resulting marinade meat. Cover and place in the refrigerator for at least 24 and better 48 hours. Then to get the meat and dry with paper towel.

Spread the meat with mustard, place in a heat proof form, at the bottom of which pour a little of the marinade and the oil. Sprinkle with mixture of peppers and coriander.

Cover the meat with a lid (if you have a form with lid), if not, tightly cover with foil. Bake at 200 degrees for 1 hour, remove the foil (lid), reduce the temperature to 160 degrees and roast for another 80 minutes, continuously basting the meat with the separated juice, be sure to save some marinade, you may need it to add to the meat during baking.

Place the meat on a dish and cut into portions pieces, pour over them the remainder of the roasting sauce.

Bon appetit!