Give three reason for trussing meat?

1. Shape and Presentation: Trussing helps to hold the meat in a desired shape and presentation. It keeps the joints, bones, and other parts together, creating a visually appealing dish.

2. Even Cooking: Trussing ensures more even cooking by keeping the meat in a uniform thickness. This prevents some parts from overcooking while others remain underdone.

3. Heat Distribution: When trussing, you can use twine or string to bind herbs and spices to the meat. This allows the flavors and aromas to distribute more evenly throughout the meat during the cooking process.