Buzhenina (meat baked under mayonnaise)

Wash the meat, dry, cut out the bone (if desired), salt and pepper. Put on a pan lightly greased with fat and coat the meat on all sides with mayonnaise, a layer of 5-7 mm. Do not lubricate lard! Bake in the oven at a temperature of 220 ° C. Check the accuracy by piercing the meat with a sharp knife, the knife should enter easily, the juice from the puncture should be clear or not stand out at all. The finished meat must be immediately removed from the oven so as not to dry and removed from the tray so as not to absorb excess fat (this greatly worsens the taste of the meat). Remove the layer of mayonnaise from the meat and cool, covering it with a large bowl, which will make the meat softer.