Hope this works for you. If it is a boneless, the lip will be much more apperant. Once you take it off, you will see that the roast is made up of a few connecting strands of muscle. I just kind of peeled back and trimmed most of it out and trussed.
I think I am gonna up the game for future cooks like this and for Chicken Kiev and Cordon Bleu, and get some transglutaminase (meat glue).
Edit: The 2nd picture showing the lip, not correct, it would be on the opposite side!