Ever wondered why expensive meat tends to come with string tied around it? Well it's for a very good reason.
As meat cooks it expands and juices run out, making it difficult to cut a perfectly round fillet from a joint you've lovingly roasted.
Tying string around meat is a great way to help it stay in shape.
The technique can also be handy if you've butterflied meat and stuffed it to ensure your dish stays together in the pan.
The good news is you don't need to be a skilled butcher to tie meat. In the video above the team from GastroLab demonstrate how you can snazz up your meat at home.
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