This is how it will look once you have carved as many as you can.
Carving techniques
Carving Lamb
- Position the joint as shown, steadying it by inserting the prongs of the fork. The pelvic bone should be on the underside and the position of the bones will dictate the slices. Make the first cut by inserting the knife on the far side and cutting through to the bone, then levelling the knife to be almost parallel to the board.
- Make a second cut a little over 1/4” to the left and by changing the knife to almost parallel with the bone, remove the first slice.
- Continue carving towards the knuckle, changing the angle for larger slices, removing after every 2 or 3.
- Turn over, steady with the fork and make a similar cut to the first cut you made, moving towards the knuckle as per the other side.
(Carvery Cut) Leg of lamb M.B.G. (Meat Buyers Guide) ref: 2051
Carving a Sirloin Roast
There are 2 methods of carving a sirloin roast or any other cut of meat of similar form, such as silverside or boned and rolled joints. Either lay the piece on its side and then cut slices from it almost as if it was a loaf of bread, or you may prefer to position it so that the round surface is horizontal and then carve across the grain.
Place joint so that round surface is vertical and insert fork into curved side nearest to you or, if particularly long, it might be easier to insert nearer the middle and carve from the far end. When remaining piece is too thin and ‘wobbly’ to carve, lay it down so that the round surface is horizontal, inserting fork into side nearest to you and carve slices across the grain, increasing the angle as you come to the end.
Two tips for carving success:
- Always reduce the size of the cut to make carving easier
- Always cut across the grain