The method of marinate the meat is different depending on the type that you are going to use, some meats allowed some types of ingredients and others not, so we are going to give you an example so that you bring forth the maximum flavor of your lamb, chicken, turkey and beef. The amounts that we show you are approximate, the important is that meat is covered in marinade in a 75% at least so that it will absorb the flavor.
Marinate of lamb:
Put the pieces of lamb in a bag and add 500 cl of a good red wine (a young wine of Rioja), the juice of 2 lemons and a piece catted into quarters, peppercorns, a chopped onion, a sprig of rosemary, 2 cloves of garlic and salt. Mix everything in the bag closed and leave it for at least 12 hours in the refrigerator. 4 hours before cooking it, put in a bowl the meat and the macerated and leave it at room temperature.
Chicken and turkey marinate:
Put the chicken or the 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 tablespoon of provencal herbs, 50 cl of 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 water the meat during cooking.
Put the beef in a bag and add 500 cl of good red 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 everything 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.