Step one
Put the joint on your board so that it is facing you vertically, then loop one end of a ball of butcher’s string under the end of the joint farthest from you and secure with a double knot.
Step two
(If you are right-handed) hold the length of string in your right hand and loop it over and then under the fingers of your left hand (keeping your palm upwards).
Step three
Now turn your left hand over so that the palm is facing downwards and you close the loop.
Step four
Pull this loop backwards towards the edge of the joint nearest to you.
Step five
Slip the loop underneath the joint at the edge nearest to you.
Step six
Slide the loop away from you along the length of the joint, back towards the knot you made in step 1.
Step seven
Pull on the string with your right hand to tighten the loop around the meat, about 2-3cm away from the knot.
Step eight
Pull the string back towards the centre of the joint and make the next loop as before, starting at step 2.
Step nine
Repeat until you have a series of loops along the length of the joint, about 2-3cm apart, then tie the end of the string tightly to the last loop and cut the string.
Cook by Richard Bertinet
Cook: In A Class of Your Own With Richard Bertinet was published by Kyle Cathie on April 29, 2010, priced £19.99. It is available from the Saga Bookshop at a discount.