Flip the thin tail under the fillet and then tie it securely with kitchen twine.

Tie the roll with kitchen twine, as for a sausage.

To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches.

Tie the pork loin with kitchen twine at 1-inch intervals.

Tie legs and cavity together with kitchen twine.

Tie the perimeter of the halibut with kitchen twine.

If you wish, tie legs together with kitchen twine and tuck wingtips under wing, but this will slow cooking time.

Tie the legs tightly together with a piece of kitchen twine.

It should be well trimmed of fat and tied with kitchen twine every two to three inches.