Tying a roast with secure knots that have the right tension is one of the simplest and most frequently required types of meat fabrication. It ensures that the roast will cook evenly and that it will retain its shape after roasting. As long as the string is taut enough to give the roast a compact shape, without being too tight, the result will be fine. In this Chef’s Tip we’ll show you the proper technique to delivery professional results for your next roast.
