How to Carve Boneless Roasts

Boneless roasts, like pork tenderloin, boned and tied leg of lamb, and beef brisket are easy to carve.
  1. Hold the roast steady with a long-handled meat fork.

  2. With the knife held perpendicular to the cutting board, cut across the grain into thin uniform slices. Cut the slices between 1/4- and 1/2-inch thick.

    Slice boneless roasts across the grain.
    Slice roast across the grain.
If you are carving thinner cuts of meat, like beef brisket, slice the meat diagonally across the grain. This will give you a slice of meat with a larger surface area.

Slice across the grain for thinner cuts of meat.
Slice across the grain for thinner cuts of meat.

Carving a standing beef roast is a bit trickier. Find tips in the next section.

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