Firstly meat should be cooked simply and be utterly delicious when eaten on its own with a large knife.
Two recipes for doing this are:
Chicken. Poke holes in its skin, and stuff garlic butter in the holes, dust lightly with carroway seeds, place chicken in large deep roasting tin, fill base of tin with leftover red wine from some party or other. Cover with tinfoil. Roast. Eat.
Shoulder of Lamb. Take _DARK_ (not sweet marmalade) and spread all over the lamb. Put in roasting tin. Roast. Serve with roasted carrots baked in the juice at the bottom of the tin. And big knives.