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Most beef roasts do not need to be tied, but some cuts like rib eye/scotch fillet benefit from it. Tying it gives the beef roast a compact shape, which helps it cook evenly and slice easily.
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Excellent article on learning to crumb meats
Lamb chops with feta, tomato and asparagus
Barbecued ginger lamb satays
Roast lamb with roasted garlic, potatoes and tomatoes
Roast lamb with lemon and honey
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