The easy way to carve lamb
BUTCHER'S TRADE SECRETS
Carving a leg of lamb is much easier if you ask to leave the shank bone attached to the leg rather than sawn in half.
When carving, hold shank with a clean cloth or thick paper towel. No shank bone? Anchor the leg with a carving fork at the skinny end.
Use a slicing rather than sawing action. Make use of the full length of the knife blade using a gentle, follow-through motion with each slice.
