How do I trim and tie a joint of meat?

An untied joint is thick in the middle and thin at the ends, so by the time the centre is right the ends are overdone. Tying costs five minutes and turns an uneven joint into an even one.

What you'll need

• Joint of meat
• Butcher's twine
• Sharp knife
• Kitchen paper

Step by step

1. Pat it dry and look at the shape.You are aiming for an even cylinder. Note where it is thin, where it flaps open, and where the fat is.
2. Leave the fat cap on.It bastes the meat as it renders and protects the surface. Score it in a diamond pattern, cutting the fat but not the meat, so it renders and crisps.
3. Trim silverskin, not fat.The silvery membrane on some cuts does not render and goes tough. Slide a knife under it and pull it off. Fat stays.
4. Roll it into shape.Tuck any thin ends underneath so the thickness is roughly even along the length.
5. Tie a loop at one end.A length of twine around the joint, a double knot pulled firm but not cutting into the meat.
6. Work along at even intervals.A loop every three to four centimetres. Individual loops are easier than a continuous butcher's tie and hold just as well.
7. Add a lengthways loop if it is a rolled joint.One pass end to end, tied to the cross loops, stops a rolled joint unrolling.
8. Remove the twine after resting.Not before — it holds the shape while the meat relaxes. Snip it and pull it out before carving.

Tips

• Use butcher's twine, not any other string. Synthetic twine can melt and some string is treated with things you do not want on food.
• Ask the butcher to tie it. They will, and it takes them seconds.
• If a joint is very uneven, consider cutting it into two and cooking them separately. Two even pieces beat one lumpy one.

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