How to tie meat
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A boned joint of meat often needs to be tied for roasting, to stop it falling out of shape and to help it hold any stuffing and seasoning.
There are thousands of different knots, here Kevin Woodford demonstrates just one that will be effective for many different cuts of meat.
It also help to ensure that the joint is cooked evenly, and can be presented in neat, sliced portions.
More flavour
Rolling and tying meat allows you to season from the inside as well as the outside, so you can maximise on flavour.It also help to ensure that the joint is cooked evenly, and can be presented in neat, sliced portions.
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