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How to properly tie a rolled roast

Always use special heat-resistant kitchen twine to wrap a rolled roast. Otherwise, you risk the yarn unraveling or badly affecting the taste of the meat.

1. Wrap heat-resistant kitchen twine around one end of your roast.
2. Tie a double knot in the center of the top of the roast.
3. Do not cut the end of the thread after knotting. It will be needed later.
4. Make sure that the thread wraps tightly around the roast. However, it should not cut into the flesh.
5. Now form a loop with the yarn. Drag them over the roast.
6. Now wrap the entire rolled roast with individual loops.
7. Always leave a gap of approx. 2 cm between the loops.
8. Then carefully turn the roast over.
9. Now distribute the loops on this side as well so that the distances are even.
10. Leave the roast on this side. Orient it so that the last laced end is toward you. This will make it easier for you to carry out the next steps.
11. Next, cut the thread. Guide value here: The cut-off, still untied, piece of yarn should be approx. 10 cm longer than the total length of the roast.
12. Tip: To measure, lay the thread lengthways across the roast. Cut the thread so that a hand’s breadth fits between the roast and the end of the thread. A hand width corresponds to about 10 cm.
13. Now pull the remaining thread from above under the bottom loop.
14. Carry out this principle one by one with all loops until you reach the upper end.
15. Now tie the two thread ends tightly together in a double knot.
16. Next, cut off the remaining cord – done!
17. Alternative: You can also use special roast nets to get a rolled roast into shape quickly. They are ready to use and available in different sizes.