Lamb Carving Tips

To carve a leg of lamb, choose a carving knife 8 to 10 inches long, a chef's fork to hold the roast in place, and a carving board. Carve only what is necessary; meat left on the bone stays moist and firm for later carving.

The basic aim of carving is to obtain the greatest number of attractive slices of meat from the roast. The meat juices can usually be added to the sauce or gravy that will accompany the meal.

	1. Place the leg of lamb on the cutting board with the fatty side up and the knob down, the wide inner side of the leg facing up. Stabilize the leg by cutting a few slices from the underneath so that the leg sits flat on the board. Secure your position with either a chef's fork or by grasping the shank with a clean cloth.
	2. Start cutting parallel slices at the widest section of the joint, at a 45-degree angle sloped downward. Keep the pressure even.
	3. Slice progressively, working away from the shank.
	4. Cutting should always be across the grain of the meat, which radiates outwards from the bone and produces more tender portions.

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