Rolling, Stuffing and Tying

Boneless joints can be tied to make neat packages for roasting or braising, or to bold barding fat in place or a rolled stuffed joint together. Stuffings for joints add flavour and help lubricate the meat from inside; they also help “stretch” the meat and make it go further.

1. Place the boned breast, skin-side down, on a board. Spread the stuffing evenly over the surface.

   

2. Starting from the thick end, roll up the joint, smoothing it into a neat shape for tying.

   

3. Wrap the string twice around the length of the roll. Tie off, but do not cut.

   

4. Wrap the string around one hand and tuck the end of the string over it to create a loop. Slip the loop on to the meat and tighten. Repeat along the roll. Knot the ends to secure.