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.
- 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.