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.
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
