Rolled
boneless roasts are the easiest to
carve. Just to balance that out, we've paired
it with carving a leg of lamb - one of the most
difficult cuts to do well.
If you are left handed,
just reverse the references in the instructions to the
use of right or left hand.
There are the steps
involved in carving leg of lamb and rolled roasts:
1. Place
the ham with the shank bone at the carver's right. Cut two or
three thin slices off the edge opposite the large, round side.
Turn the ham to rest on the cut surface. Start at the base of
the bulge at the right. Slice down to the leg bone and along
the bone as far as the knife can cut.
1. Place
the roast with the shank bone to the carver's right. Remove
slices from the smaller meaty side.
2. Turn
the roast on the cut surface.
2. Start at the right. Slice down to the leg bone. Cut out
a wedge-shape piece. Remove to the platter.
1. Place
the ham with the shank bone at the carver's right. Cut two or
three thin slices off the edge opposite the large, round side.
Turn the ham to rest on the cut surface. Start at the base of
the bulge at the right. Slice down to the leg bone and along
the bone as far as the knife can cut.
1. Place
the roast with the shank bone to the carver's right. Remove
slices from the smaller meaty side.
