There is no tough meat - there is meat that has not been marinated and processed properly, or so that's what the chefs say. Any meat can become tender if it has previously been in a suitable marinade and then is cooked properly.
If you doubt that the meat you bought from the store may become too tough when it's being baked, you can tenderize it lightly with a meat hammer.
Then marinate it for at least 4 hours (preferably overnight) in a refrigerator. You can try one of our easy marinades for skewers or the best marinades for meat and vegetables, the result is guaranteed.
Experienced chefs recommend that you seal the meat on high heat from all sides for a short while before the actual cooking, because this way it will keep its juices.
