1. Cut a length of string, at least 5 lengths of the meat. Roll up meat and starting on left side, slide string underneath and bring it up around meat. Pull string and tie a tight knot on top of the meat, leaving a couple of inches of string spare at knotted end.
2. Run remainder of the string along top of meat and hold in place, about 2-3cm (¾-1¼in) along from first knot. Wind string around underside of joint and back around to meet string at top of joint. Feed trailing string over and under string at top and pull to tighten. Repeat all way down joint.
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3. At end of joint, run string down side, in centre. Flip joint over and run string down middle of underside and back up other side to meet first knot. Tie together. Trim excess string to neaten.
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