How to Carve a Leg of Lamb or Mutton

Leg of lamb has long been considered a delicacy. The term mutton is often used to refer to meat from mature sheep, while lamb refers to meat from sheep younger than one year. Both are carved in a similar fashion.

When making a succulent dish like lamb, or any meat, the carving stage is just as important as the cooking and preparation! Below is step by step instruction on how to properly carve your lamb or mutton for the best results.

Difficulty: Easy

Instructions

Things You'll Need:

• Roast Leg of Lamb
• A sharp carving knife
• A meat fork

1. Before you begin carving, you should do a few things. Before you begin cooking leg of lamb or mutton, you should remove the rump bones. Also, after the cooking time is finished, you should allow the meat to rest for 10 minutes before carving, as this will allow the juices to redistribute. Once you've done this, you are ready to begin carving.

2. The thickest portion of the leg should be facing the back of the platter. The fatty section should be facing up.

3. Place a large fork in the top. This is to help you stabilize the meat, so that it doesn't go sliding around on the plate! Hold the fork with the same hand that you write with (so a right handed person should use his right hand to hold the fork).

4. Turn the leg toward you. Then, lift up the thickest part slightly.

5. Using a very sharp knife and your opposite hand, cut straight through to the bone. You want to carve against the grain, which should be no problem in this position.

6. Proceed to cut several slices, toward the thickest part.

7. You can continue in the same manor when you cut the other side of the leg.