Weight & Time:
Kitchen string helps roasts hold their shape during cooking. If you
don't feel confident testing your roast with a skewer, a thermometer can
be left in the joint while cooking. Once it reaches the right
temperature the roast is ready. An oven thermometer will ensure your
oven is running at the right temperature recommended in the recipe to
cook meat evenly. Most recipes give roasting time per weight, so scales
are an asset.
Tying the meat keeps its shape during roasting, helps to cook it more
evenly and keeps any additions to the roast, such as herbs, firmly in
place during cooking. Begin tying by making a loop around the thickest
end of he joint. Then, on the top side, tie the string at 4 cm intervals along the meat. When you come to the end, turn it over and thread the string under the loops along the underside. Tie a firm knot to the front to finish.