How to Slice a Leg of Lamb

Have a carving set ready to slice your leg of lamb.

You don't have to go to culinary school to know how to slice a leg of lamb. In fact, you don't even need your electric carver that you only bring out for Thanksgiving and Christmas. Instead, stick to a manual technique that allows you to carve thin slices from the meat. If you are a leg of lamb-carving newbie, be prepared to get your fingers a little messy. Does this Spark an idea?

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Sharp knife
Meat fork
Carving board

Instructions

- 1
  
  Set the leg of lamb on the carving board. Situate the leg so that it is on its side.
- 2
  
  Cut slices into the meat, starting from the outside and moving in. Use the meat fork to keep the leg of lamb stationary on the board. The slices should be cut parallel to the bone. Stop carving when you reach the bone. Plate the slices from this section of the leg of lamb.
- 3
  
  Turn the leg over so that it is resting on the cut side. Slice the meat in a direction that is perpendicular to the bone. Again, stop when you hit the bone, and plate the slices.
- 4
  
  Use the bone as your guide to slicing the rest of the meat. Slice the meat perpendicular to the bone, moving from the outside to the bone and stopping there. Move across the leg of lamb, slicing as you go until you come to the end of the leg. The pieces that you slice will still be attached to the bone.
- 5
  
  Separate the sliced meat from the bone. Cut a long parallel slice along the edge of the bone until the meat falls off. Plate the slices.
- 6
  
  Pick off any extra meat with your fingers and reserve.