I've seen cling wrap used on pans under the foil to help keep the moisture in, but I have never used cling wrap in the oven myself.

christian

We use wooden skewers with the smaller rolled meats and also wrap cabbage around large meat balls hand rolled, they are delicious.

Our poster has a roulade in mind, the size of a small loaf of bread


Roulade is to roll flattened meats around other ingredients, mushrooms, various herbs, prunes. If game we use black cherries, figs...
Once the meat is flat, no matter how many pieces over lay(overlap) each other, we lay the filling over finely and roll the meat as tight as possible...cooking string is used to tie the whole together...we start at the center of the loaf, make a knot then take the string to the sides and turn as when gift wrapping the string can be twirled over and secured at one end.

To continue  in my kitchen, the roulade is seized on all sides in a very little oil and butter, i add for white meat roulades a half bottle of dry white wine in a casserole, add herbs, mushrooms, pepper then allow the roulade to absorbe slowly those ingredients...at the end i may make a roux to have a thicker sauce, to serve with pasta or fresh vegs mixed with a basmati.....

Hello Kye!