Oven-Baked Nyama Choma

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1. 1Step 1: In a mixing bowl, add the lemon juice or vinegar to act as the tenderizer.
2. 2Step 2: Stir in the minced garlic and grated ginger.
3. 3Step 3: Add the oil to help coat and lock in flavor.
4. 4Step 4: Mix until well combined into a smooth, fragrant paste.
5. 5Step 5: Rinse and pat the meat dry. Use a sharp knife to make a few shallow cuts across the meat. This helps the seasoning and marinade soak deep inside.
6. 6Step 6: Sprinkle the salt, black pepper, paprika, and chili (optional) over the meat. Then, pour the marinade over the meat and rub everything in thoroughly, ensuring the mixture gets into every cut.
7. 7Step 7: Cover and let it marinate for at least 1 hour in the fridge (overnight is even better).
8. 8Step 8: Preheat your oven to 180°C (350°F).
9. 9Step 9: Place the meat in a baking tray or roasting pan. If you have a wire rack, place the meat on top so heat can circulate evenly.
10. 10Step 10: Cover loosely with foil to lock in moisture. Roast for about 1 to 1.5 hours. Turn the meat once or twice as it cooks.
11. 11Step 11: Once the meat is tender, remove the foil and turn up the heat to 220°C (430°F). Roast uncovered for 15 to 25 minutes until the outside crisps up and gets that nice brown color.
12. 12Step 12: You can brush it with oil or pan juices to keep it moist.