With legs to cut the flesh, cut into arbitrary pieces. You can use fillet, but, in my opinion, it turns out a little dry. Garlic skip through the press, Mix meat with garlic, salt and spices (amount to taste), DRY gelatin. You can use Khmeli-suneli, but then the dish will acquire a greenish tint.

Take Tetrapak milk, or juice, cut.

Lay the prepared meat in it, to stamp, to fix a stapler so that over the meat remained 1.5-2 cm

Lower the Tetrapak in a pot of boiling water and cook for 40-50 min.

Cool to room temperature and refrigerate until fully cured. Here's a jelly "brick" it!