How to Carve your Roast Lamb

Carving your roast lamb correctly can take a little practice, but with these helpful tips you’ll find yourself slicing and serving with ease, confidence and success in no time. With practice comes perfection
The principle of carving is to obtain the greatest number of large, attractive slices of meat from the joint. Whatever the size or shape of roast, some basic guidelines always apply. 
  • For firmer, easier carving, allow roast meats to rest in a warm place for at least 15-20 minutes covered loosely with foil. This will ensure a juicier result.
  • Remove any string or skewers as you get to them.
  • It is advisable to use a carving board even if the meat is to be carved at the table. If carving at the table, transfer the roast to a board for carving. This protects the serving platter from being scratched and the knife blade from being dulled by the surface of the platter.
  • As the meat is carved, place slices on the serving platter.
  • Use a slicing rather than sawing action, making use of the full length of the blade in a gentle follow-through motion with each slice.
  • Apply only enough pressure to cut meat fibres; too much pressure will bruise or tear the meat, spoiling the appearance.
  • Carve across the grain wherever possible. This will aid tenderness.
  • Preheat plates and the serving platter before carving as meat slices lose heat faster than a whole joint.
  • Serve individual portions on to the heated plates when carving is completed.
Carving equipment
Carving knives:
  • When carving a roast with the correct, smooth slicing motion (rather than a messy sawing motion), it is vital that you use the correct knife.
  • Your knife will need to be sharp.
  • The shape of the knife is important. The blade of the knife must be long, slender and strong. (So while the wide, triangular blade of a chef’s knife is excellent for everyday kitchen tasks such as chopping vegetables, it is really too thick and blunt to slice meat precisely and too short to get through a big roast in a single stroke. The result: thick, ridged, uneven slices.)
  • A quality stainless steel knives is indispensable to the skilled carver. To prolong the life of your knives do not use them for any other purpose besides carving.
  • It is best to wash the knives by hand in hot water as soon as possible after use. Try to avoid putting them in the dishwasher.
  • Store knives in a separate drawer away from other kitchen utensils.
Carving fork:
  • The function of the carving fork is to allow you to steady the roast and carve safely.
Electric knife:
  • To get the best results with an electric knife do not saw or exert any pressure, simply guide the blades and bear down lightly, cutting across the grain of the meat.
  • Do not attempt to cut through bone, as this will damage the blades.
  • Always slice on a carving board as china or metal surfaces may scratch. With normal use, the blades of the electric knife should not need sharpening. However, if they do need attention, do not attempt to sharpen them yourself.
Carving board:
  • Your carving board should only be used for carving cooked meat -do not use it for preparing raw meat or vegetables.
  • After each use wash it with very hot soapy water, scrub well with a brush, then rinse in hot water. Pat dry with paper towels and allow it to air-dry thoroughly.