JD wrote:

> We cooked a pork roast in the oven the other night and my wife and I got
> into a discussion about whether the string net it was tied in should be
> removed before cooking or after cooking or not at all and it should be
> sliced with it in place.
> Some guidance would be appreciated.

It would probably be a cheap cut of meat or perhaps a better cut that had
been deboned. If the former, best to leave it tied up in the string bag,
and if the latter you could open it up and stuff it. Otherwise, keep it in
the string. A local grocery store has recently started selling pieces of
deboned leg of lamb is a string net. We have been cooking them in the net
after smearing them with the usual treatment, a rub with crushed garlic and
a coating of mint sauce. They have all turned out beautifully. I just slit
the net open and slice it up without having to deal with the bones.