Bring the meat to room temperature, then place it on a board and tenderise with a meat hammer or Jaccard-style tenderiser.
Cut the meat into large chunks and transfer to a large bowl. Season to taste.
Peel, finely chop and add the garlic. Pick, chop and add the parsley, then add the lemon zest and juice, the chilli and oil. Adjust the quantities to taste; there should be just a hint of each, to bring out the meat’s best aspects and not mask its flavour.
Transfer to a platter and serve immediately with ciabatta-style bread.
This is best served raw, but if you’d prefer, you can grill it briefly, kebab-style, or sauté it.