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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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Great site and advice. Thanks!
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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