Part 3/8:
Next, score the fat cap in a decorative checkerboard pattern. This technique not only enhances the presentation but also allows the seasoning and herb butter to penetrate the meat more effectively. Now we’ll tie the roast with butcher twine to ensure even cooking. Loop the twine around the roast at regular intervals and tie securely. This helps the meat maintain its shape as it cooks, resulting in a perfectly even doneness.