Food

That looks good, it's fairly easy really... Enjoy!

You want the belly to be as uniform in width as possible, to help with rolling. If you need to trim some meat around the ribs etc, then mince it and add with the filling.

If you've not tied meat much before, it's worth practising and getting it right as it does help keep things moist and looking nice. I wrap mine really tightly in a few wraps of foil, to help it keep it's shape & juice. The skin still crisps up (plenty of salt) but you can also finish on grill