1) Place the meat on a clean surface. Place the end of the string underneath the meat.

2) Make a tight double knot.

3) Snip off the excess twine. Now this is the hardest part: the loop! Make sure to keep the twine on the same side (bottom side for me). Here’s how I do it: make a loop around your left hand, fingers up.

4) Now turn your hand so your fingers face the meat. Let the loop fall onto the meat and remove your hand. There’s a loose knot where the twine crosses.

5) This is how your loop should look like.

6) Got that?

7) Slightly lift up the meat and pull the loop around it.

8) Then tighten the loop around the meat.

9) Make another loop around your fingers. Lift up the meat again, pull the loop around it and tighten the twine. Repeat this until you reach the end of the meat.

10) You can do 2 things now: stop here, make a double tight knot around the last loop and cut off the excess twine (season, brown the meat in a pan and pop it into a hot oven). Or you can also tie the back of the meat. Therefore turn the meat over. Cut the twine (it will be easier to work with from now on). Your twine should measure about 1 ½ times the length of the meat, enough to complete the job.

11) Wriggle the twine protruding from the bottom under the first loop and pull.

12) Do this again and then tighten.

13) Repeat this for the second loop: tie the twine twice around it and pull well.

14) Work your way up like this and tighten all the loops together. It should look like this in the end.

15) Turn the meat over and fasten the last bit of twine twice around the first loop you knotted in the very beginning.

16) Make a neat double knot and cut off the excess twine.

17) Good job! The meat is ready to be cooked...