This is what we are working with. The bone is cut out. We put som garlic, rosemary, thyme and parsley on it as filling. Then we role the whole thing, and tie it together.
Perhaps I don’t have enough practice, but it might be difficult to get a string on every part sticking up. Maybe you mess up or miss something. Perhaps your twine got too much slack somewhere and it is difficult to pull it tight together. Perhaps you got slack, because the twine moved somewhere.
Tying a net is overkill for this job.
How I solved this was using several pieces of twine. I couldn’t get it tight enough with the Reef Knot, but the Surgeons Knot was awesome for this job. I haven’t tried the Butchers Knot, but I imagine that would work well too.
How would you tie up the lamb leg? Could the same method be used to tie up a bird for roasting (duck, chicken)?
The string doesn’t catch fire because it likely has some juices on it that keep it below the boiling point until everything dries out. Also, the oven is likely below the auto-ignition temperature for the string.
If there ever was a flare-up, the oven could easily contain a small flame without a problem.
Nice video! Especially the ending of the video, where they tie the bitter end to every loop is something I have never seen before (perhaps this is for avoiding the string from moving around? I haven’t seen the video with sound yet).
However the pork loin seems a lot more manageable in comparison to the lamb leg. Much smaller and lighter, so the pressure against the twine and the knot become less too. My issue with the half hitches and the over hand was that the knots didn’t have enough resistant, and that’s why surgeons knot was more suited for me. I wonder hower if there is a way to add more resistance to the half hitches. Like an extra turn or two.
I also didn’t remove the sirloin, so the lamb leg became a lot thicker and heavier in one end than the other.
Nice! I see that he starts with a Surgeons Knot! ;D
I need to practice on the half hitches, and pull every one of them tight as he does, in the video it seems to hold a bit, but I need to try and see for myself. I haven’t done the passing under either, so there are some great ideas to improve my last lamb leg tying 8)
On those really heavy and difficult pieces of meat, I see there is double marline hitches. I wonder if these becomes too complicatated to tie on a big piece of meat with such a thin string.
