 Many roasts are tied with string prior to roasting, often using the reef knot or the packer's knot.Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking.Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare", meaning that the center of the roast is still red.