Carving a leg of lamb

Place the joint on a carving board with the meatier side of the leg facing upwards and the carving fork placed firmly in the narrow end of the joint.

Carve the middle of the lamb leg first

Carve the lamb leg down to the bone next

Carve the lamb 5mm thick

Continue to carve slices of the lamb leg

Begin by carving a narrow wedge-shaped or 'V' cut piece from the middle of the leg.Following the angle of the 'V' carve the lamb down to the bone and lift out the slices.Try not to carve too thinly, but aim for about 5mm/1/4inch thick.Continue to carve slices of the leg on both sides of the 'V' cut.

Continue until all of the lamb is carved from the bone

Turn the joint over to cut horizontal slices

A delicious plate full of lamb ready to be served

Carry on until all the meat is removed from the bone.Using a clean tea towel to hold the bone, turn the joint over and cut horizontal slices away from you.A delicious plateful of roast lamb ready for serving.