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How to tie a butcher’s knot

A rolled joint of meat is perfect for slow roasting or stuffing. Once rolled, cut a few lengths of kitchen twine long enough to wrap twice round your roast. Slide one length underneath the rolled joint, with a bit more in your right hand than in your left. This is for a right-handed person. If you are left-handed, simply reverse the instructions.

Wrap the twine in your right hand anti-clockwise around the string in your left hand. Cross the twine over to form a loop, then insert the string underneath the loop to form a knot. Pull the string in your left hand so that it tightens around the joint while your right hand pulls to secure the knot.

This is still a slip knot and can be loosened if needed. To complete the knot, tie both ends of the twine in a double knot to finish. Cut the excess string. Tie the next length of twine around the joint about 3cm/1¼in apart. Continue doing this until you reach the end of the joint.

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