How to Carve a Leg of Lamb
Dec 18th, 2006 by Susan
These carving instructions are for right-handed carvers. Lefties should simply reserve the following instructions:
1. Place the leg of lamb on a carving board or serving platter with the round, meaty side up and the shank bone (the thin, narrow bone that juts out) facing to your right. Let rest.
2. Place the carving fork in your left hand and firmly spear the meat in the large, meaty end, called the sirloin end.
3. Holding the knife in your right hand, make the first cut vertically down to the bone, about an inch to the right of the fork.
4. Working from left to right, continue making slices parallel to the original cut, at whatever thickness you desire. All cuts should be sliced down to the bone.
5. On the final slice, when the blade hits the bone, turn the blade 90 degrees toward the fork and slice along the bone to loosen all the slices. The slices of meat can then be easily lifted with your fork.
6. To carve the bottom of the lamb, turn it over and thinly slice the lamb sideways, parallel to the leg bone.
