6 October 2017
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.
|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.|
|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.|