Meat, Rolling and Tying

Wrap a long piece of thin string lengthwise around the meat and tie it. This stops it from curling in the oven’s heat. Tie a string around the center of the meat, knot, and trim it. Repeat with a length of string near each end of the roll. Fill the gaps between the ends and center with more strings, pulling them tightly where there is more flesh and more loosely where the roll is narrow, so the meat forms an even cylinder.