Carving
To carve a leg of lamb, choose a carving knife 8-10 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 joint. The meat juices can usually be added to the sauce or gravy that
will accompany the meal.
- 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.
- Start cutting parallel slices at the widest
section of the joint, at a 45-degree angle sloped downwards. Keep the pressure
even.
- Slice progressively, working away from the
shank.
- Cutting should always be across the grain
of the meat, which radiates outwards from the bone and produces more tender
portions.
