We need a solid piece of meat without the fat, if there is, trim. RUB on all sides with salt, spices and liberally grease with vegetable oil. Don't be afraid of salt, excess meat will not take all the excess will flow down from juice.

Put on the middle of the parchment. Here the point is this: if the parchment is brown or dark, it is desirable additionally to grease with vegetable oil, so that during baking, the parchment will not stick to the meat. If white, then nothing. Why the parchment? In parchment delicious... time-Tested. I read somewhere that the parchment meat breathing... Not sure how it affects the meat, but the taste of it turns out awesome...

And wrap.

As in the envelope.

Then connect with string or silicone ties... Put in fridge. From 1 hour to 12. Time richness will not be affected. But the longer meat is marinated, the tastier it then. So you decide.

Then put on a baking sheet and put in a COLD oven! It is a prerequisite. If you put in a hot oven, the meat will be dry. But the cold oven gives it the richness we need. And turn on 200-220 degrees ( be guided by your oven. I have electric, I do at 200 degrees) for 30 minutes. Then flip the meat to the other side and another 25-30 minutes ( if at 200 degrees, then on a piece of meat 30 minutes, if at 220 degrees for like 25 minutes). Allow to cool directly in the oven. Then gently as the flowing juice, to shift to the dish, deploy, and remove the paper. See how it juicy?!

Here know better. I cut into 2 parts and poured the juice from the parchment in the dish.

Cut into pieces a La carte.

And enjoy the taste...

Very, very juicy... Bon appétit!