To carve a leg of lamb, choose a carving knife 8 to 10 inches long, a chef's fork or tongs to hold the roast in place, and a carving board. Carve only what is necessary; meat left on the bone stays moist and firm for later carving.
The basic aim of carving is to obtain the greatest number of attractive slices of meat from the roast. The meat juices can usually be added to the sauce or gravy that will accompany the meal.
1. Stabilize the leg by cutting a few slices from the thin side so that the leg sits flat on the board with the flat side up and the knob down (the wide inner side of the leg facing up). Secure your position with either a chef's fork, tongs, or by grasping the shank with a clean cloth.
2. Tilt the leg and start cutting slices, at the widest section of the joint, that are parallel to the bone and about ¾ inch thick. Keep the pressure even.
3. Slice progressively, working away from the shank.
4. Cutting should always be across the grain of the meat, which radiates outwards from the bone and produces more tender portions.
