Basic Tips for Carving a Lamb Roast

1. For firmer, easier carving, allow roast meats to ‘set’ in a warm place for 15-20 minutes by turning the oven off and utilising stored heat, or removing the roast and covering with foil.
2. Remove any strings or skewers prior to carving.
3. Use a slicing, not a sawing action, making use of the full length of the blade. Carve across the grain to ensure tenderness.

Steps for carving a Leg of Lamb

1. Place the roast on the carving board, with the shank on the carver’s right. Insert the fork firmly on the left. Reverse if you’re left-handed. Remove 2 or 3 slices from the thin side cutting parallel to the length of the leg.
2. Turn the roast so that it rests on the cut surface, which forms a base. Hold the shank and starting at the opposite end make parallel slices down to the bone.
3. You may slice all the way for the full length of the leg bone and then release the slices all at once by cutting under them. Or make 1 or 2 slices at a time, cutting across the bottom to release them.
4. The final stage - cut about 8cm below the collar around the bone to release it. Then slice the collar into smaller pieces across the grain.

Steps for carving a Rack of Lamb

1. Place the rack of rib chops on the carving board with the bones facing away from the carver.
2. To steady the rack, lightly pierce the meat with the fork at the left end. Make the first cut after the first 2 bones on the right. Cut straight down between the second and third rib bones and serve the first 2 ribs as one chop.
3. Cut remaining ribs one at a time. Be careful not to cut at an angle or you will have 3 bones and no meat at the end.

Steps for carving Boned and Rolled Lamb

1. Roasts of this nature can easily be held with a dessert spoon and fork. This technique avoids any loss of meat juices through unnecessary piercing.
2. Slice straight down, or to get larger slices, cut diagonally.