The day before peel and chop the garlic. Greens wash and dry

Squeeze lemon juice and grate the zest.

Meat salt, pepper, lard with garlic. Then grate it with a mixture of olive oil, fennel seeds, zest, lemon juice, and herbs. I added more parsley. Leave the lid on for the night. (I don't always leave the meat to marinate for so long, this time I left it on for an hour, but longer is better).

The next day, the oven heated to 200 degrees. Place the meat in a foil, so that nothing flowed out. I put foil on a baking sheet crosswise and wrapped meat. Don't forget along with the meat there carefully pour the entire marinade, it will give our meat juiciness.

Bake in the oven at 180-200 degrees for half an hour. Instead of pork you could use beef, too, will be very tasty. Only the beef will keep in the oven for 30 minutes longer.