I bought a small, elastic-netted boneless leg of lamb roast. Googling revealed a product called RoastWrap that CAN be seared, and is safe to 450 degrees F. Without knowing for sure that the netting I had could also withstand high heat, I removed it before searing. (I was slow-roasting it first, browning last). It held together fairly well while searing, but only because I was VERY careful.
Does anyone know for sure if ALL the stretch netting used for roasts is high-heat safe?