Trussing meat makes the joint more compact and allows for even cooking; plus, if you’ve gotten creative with your stuffing, it’ll help to keep all of those delicious flavours locked in.
There are a couple of methods to work with, so, butcher’s string at the ready: let’s get trussing.
Method One
Step 1: Cut up a piece of string wide enough (plus some excess) to wrap around the piece of meat.
Step 2: Holding an end in each hand, place the string around the meat as though you were about to tie a knot, stopping before pulling the knot tight. Repeat with a second loop.
Step 3: Pull the ends tight before crossing one hand over the other to pull the string in the opposite direction. This will hold the string in place while you tie a second knot to secure the string.
Step 4: Repeat along the length of the meat at 3 cm intervals.
Method Two
Step 1: Instead of cutting off individual pieces of string, you’ll need to cut off one very long length.
Step 2: Make the first loop following the first method, allowing one long excess of string on one side.
Step 3: Loop the excess string around your hand to create a loop, ensuring that the end of the string is under the top part of the loop. Slide the loop over and up the meat; repeat along the length of the meat at 3 cm intervals.
Step 4: Turn the meat over and thread the string up and over each loop until you’ve reached the top and tie the two ends together. Trim any excess string.
Now for the roast! Use your new skills on this sage-roasted pork loin or this rolled lamb loin.
Happy trussing!
