Tying a tunnel-boned leg of lamb

by Tom Hill, Head Butcher at Turner & George

Tying up joints of meat with string is a great technique to master. This technique is useful when a joint has been boned out and stuffed or where a joint is made up of separate muscles whose seams will break down during cooking and will fall apart when you carve them.

Tying involves

  • first tying a slip knot
  • then locking it off with a normal knot.


The video below shows a tunnel boned leg of lamb being tied, both at full speed by Tom and nice and slowly to walk you through the technique.

  1. Tom at full speed
  2. Tom showing you in slow motion

Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
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