Boned and rolled describes a cut of meat from which the bones have been removed, then flattened, rolled into a compact cylinder, and tied with string or netting for roasting. Butchers apply the technique to joints such as leg of lamb, shoulder of pork, or sirloin, producing an even shape that cooks uniformly and carves into neat, boneless slices. Rolling also lets the cook insert stuffing or seasonings into the centre. The absence of bone shortens cooking time slightly and improves portion control, though bone-in joints retain more flavour and moisture during roasting. Boned and rolled joints are popular for festive and catering service.