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Tying a Leg of Lamb for Roasting
Appears in
Published 2010
- Tie a length of string about one-third up from the bone. Tie firmly, but not too tightly. Trim the string.
- Tie a second length of string around the middle of the leg.
- Tie a third length of string at the top third of the leg. Trim the string after each tie.
- Now tie string in between the first three strings, as well as one above and one below, ensuring that the strings are of equal distance. This ensures that the leg is tied evenly.
- Continue by tying between the strings, working evenly along the leg.
- The leg is ready for marinating and/or roasting.
