Marinade not only is used to flavour a particular piece, but also to soften the muscle tissues and give it a more tender texture. To create the mixture, we normally use oil, an acid such as vinegar or lemon and spices. The type of acids and condiments will depend on the type of meat you want to marinate since some support a few types of ingredients that others not, for example, is not the same to marinate the lamb than the kitchen or the turkey.

Then, we give some tips to marinate different meats, and although the amounts are indicative, you must consider that the meat must be covered at least 80% to get the flavor we are looking for.

Lamb: put the pieces of lamb in a bag and add 500 cl of red wine, juice of 2 lemons, a lemon cut in quarters, grains of pepper, chopped onion, a sprig of Rosemary, 2 cloves of garlic and salt. Mix and leave to marinate in the fridge for about 12 hours. 4 hours before cooking, let it stand at room temperature.

Turkey or chicken: put chicken or Turkey in a bag and add 500 cl of semisweet white wine, 150 cl of Apple juice, 2 tablespoons of honey, 4 peeled cloves of garlic, 1 chopped onion, 1 tbsp of Provencal herbs, 50 cl lemon juice, salt and peppercorns. Mix everything and put it to the refrigerator for at least 12 hours. 4 hours before roasting, remove the meat from the refrigerator and remove the macerated, which can then use it to season the meat during cooking.

Veal: put the beef in a bag and add 500 cl of wine, 3 tablespoons of Dijon mustard, 2 bay leaves, the skin of half a lemon, 2 chopped onions, 4 garlic unpeeled, parsley, salt and pepper. Mix and add the meat. Put it to the fridge and left it a minimum of 12 hours. We will use the marinade to irrigate the meat during cooking.