Carving a roast leg of lamb can sound terrifying, especially if you’re not used to carving or working with roast meats but a leg joint is actually a very easy joint to carve when you know how. We’re going to walk you through the six simple steps you need to follow for perfectly sliced meat that’s juicy, tender and delicious.
STEP ONE: STABLISE YOUR LAMB
Place your carving fork into the centre of the meatier end of your joint to stop the joint from wobbling too much when you slice.
STEP TWO: MAKE A FLAT SURFACE
Using your carving knife slice a couple of pieces from the end of the joint to create a flat surface where once turned will help stabilise the joint and make it easier to slice.
STEP THREE: PERPENDICULAR CUTS
Spin the joint around so the flat surface is in touch with the carving board, move your carving fork to a new spot in the meatier end where comfortable and begin making slices straight down towards the bone. Cut all the way through until you hit the bone then move along to your desired thickness to start the next slice. Your slices will still be attached to the joint at this stage so don’t panic when they don’t come away.
STEP FOUR: PARALLEL CUTS
Once you have worked your way all the way down the joint, take your carving knife and place it flush to the bone with the sharp edge facing away from you. Gently move the knife in a sawing motion down the length of the bone and your slices will begin to fall. Move these to a plate as you go and set aside for serving being careful not to cut your fingers in the process.
STEP FIVE: FLIP AND REPEAT
Once you have cut all of the meat from this side of the joint, flip it over and repeat steps three and four. Depending on your joint you may be able to now cut more meat away from the bone and although you may not get clean slices, these pieces of meat are just as delicious and are great for curries or sandwiches.
STEP SIX: SERVE AND ENJOY
Plate up your lamb and serve with roast potatoes, honey roasted vegetables and a rich mint gravy for a tasty roast dinner to impress.