You can see in our images below that the unrolled, open, butterflied leg of lamb is not a very even shape. Each one will be a tad different. We found a video for you that shows the technique of rolling and tying with butcher twine. The thing is, the more evenly the lamb is rolled and tied, the more evenly it will roast, but we know some pieces of meat will be more difficult to form into a nice, even shape than others. Don’t sweat it too much. Just get it tied and it will work! Promise.