2. Marinate to tenderise the meat.
Everyone knows that the marinade is the secret to obtaining greater flavour, but few realise that it also helps to tenderise the meat.
Create a cocktail of garlic, thyme, rosemary, cloves, cinnamon and chilli, and mix with red or white wine, or even beers.
Slather the entire piece of meat generously with the mix and let it sit for a minimum of eight hours in the refrigerator.
3. After marinating, let the meat rest to avoid shock.
After you’ve let the marinade sink into the meat or fowl (overnight, preferably), you’ll want to take the meat out for at least an hour before sticking it in the oven. This helps the meat acclimatise and reduces the amount of shock it gets from the sudden rise in temperature.