How to Carve Bone-In Leg of LambFor traditional, bone-in roasts like leg of lamb, carving requires a bit more skill and technique.
- For stability, place the roast on its side on the cutting board with the shank bone facing away from you. Cut two or three lengthwise slices from the section of the meat facing you. This will allow the meat to sit flat on the cutting board.
Place the roast on its side for stability.
- Turn the roast up so that it sits on the cut area. Hold the roast steady with a long-handled meat fork inserted into the meat opposite the shank bone. Holding the knife perpendicular to the cutting board and starting by the shank bone, cut across the grain into uniform, thin slices. Cut the slices between 1/4- to 1/2-inch thick.
While holding steady with meat fork,
use the other hand to cut across the grain.
Follow the dotted line above.
- When you reach the bone, release the slices by cutting under them along the leg bone.
Cut along the leg bone
as show by the dotted line above.
Knowing how to cut meat properly really goes a long way in making sure you get the most of our your meal.
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