1. Cut a length of string, at least 5 lengths of the meat. Roll up meat and starting on left side, slide string underneath and bring it up around meat. Pull string and tie a tight knot on top of the meat, leaving a couple of inches of string spare at knotted end.
2. Run remainder of the string along top of meat and hold in place, about 2-3cm (¾-1¼in) along from first knot. Wind string around underside of joint and back around to meet string at top of joint. Feed trailing string over and under string at top and pull to tighten. Repeat all way down joint.
3. At end of joint, run string down side, in centre. Flip joint over and run string down middle of underside and back up other side to meet first knot. Tie together. Trim excess string to neaten.
Use your skills to make these triple-tested recipes:
Stuffed roast pork belly with apple sauce recipe
Roast lamb with Jersey Royals and vine tomatoes recipe
Sunday lunch recipes
Oak chopping board, Lakeland. Kitchen scissors, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
