With the holidays approaching at full speed, you might be tempted to forgo the traditional full turkey and opt for a smaller, more affordable (or enjoyable!) option. The meat lattice has a major part to play.
A savory meatloaf, a smaller roast, a turkey crown, or even a rolled joint of your favorite proteins in a roulade could steal the spotlight instead this year. But here’s the catch: rolling or roasting can sometimes lead to dry, lackluster meat, and you also need a way to keep everything together in the smoker or oven.
Enter the meat lattice, also known as bacon weave.
This simple, five-minute trick locks in moisture and adds rich flavor and an impressive visual flair to your dish. And trust us – it’s far easier to create than it looks.
This year, we are hosting ‘Friendmas’ and will likely create a rolled joint of turkey thigh, duxelles (the mushroom mixture you find in a Beef Wellington), sausage meat, and other ingredients. As a test run, we decided on a rolled chicken option – but after the meat was tenderized, we would need a way to maintain its structure.
That’s where the lattice comes in.
How to create a bacon lattice
Step one:
First things first: bacon. You can use any type you like, whether smoked, unsmoked, or homemade.
If you’re preparing a larger roll, stretch and thin the strips using the flat blade of a knife. Why? Because you won’t need to use as much bacon, although you should be careful not to overdo it or risk breaking the lattice structure.
Step two:
Place your bacon strips side-by-side vertically on a flat surface. Fold back every second strip halfway. We like to work from the middle of the lattice, but can also start at the edge if you prefer).
Step three:
After you’ve folded back each second strip, place another strip of bacon horizontally under the folds. Then, unfold the vertical strips. Make sure that you keep the lattice tight!
Now, alternate and repeat the process on the other side. Keep the process going until your weave starts to form. It’s easy and painless, and you’ll be a pro after a few attempts.
Optional: Roll your masterpiece
At this stage, feel free to add more bacon if you’d like. Once your lattice is ready, you can spread it over any piece of meat for moisture or aesthetic purposes.
However, our favorite way to use one is when making a roulade. If this is your intention, transfer your lattice onto cling film (or Saran wrap, depending on your location) and evenly spread your fillings over the meat.
Roll tightly. We recommend using more than one layer of cling film to tighten up your roll and to provide extra support. Remember to pay careful attention to the ends. Using your hands, roll and tighten your meat on a flat surface before browning it off (completely optional) or transferring it to the oven.
The Finishing Touch
A bacon lattice isn’t just functional – it can be a showstopper. Whether draped over a roast or wrapped around a festive roulade, it’s guaranteed to impress your guests while keeping your protein juicy.
