Lamb is a beloved dish during the spring months and Easter celebrations. Roasting a leg of lamb for a Sunday roast dinner or Easter feast with family and friends makes for a delicious occasion, but how you carve can also impact the taste and texture of the meat too.
To help you get the most out of your meal, we’ve created this guide on how to carve a leg of lamb with bone in, so you and your loved ones can tuck in and enjoy every bite.
Let the leg of lamb rest: After removing the lamb from the oven, allow it to rest for 20 minutes. By allowing the leg of lamb to rest, it makes the meat more tender because the juices can reabsorb into the meat for a more flavourful experience. Cutting the lamb too soon can cause the juices to spill out, making the meat tougher and drier.
Use a cutting / chopping board and carving knife: Place a cutting board on your kitchen counter and make sure it’s stable. You’ll also what to ensure that your carving knife and fork are sharp enough for clean cuts. The leg of lamb will have a meatier side, so place this side of the leg facing upwards, towards you.
Create a flat base: Take one side of the lamb shank and cut thin slices lengthwise until you near the bone, creating a flat surface so it sits steady. Use a meat fork to keep the meat still.
Make uniform, thin slices: Cut against the grain, towards the shank bone. These cuts should be around 1cm in thickness.
Remove the slices: While keeping the lamb steady with the meat fork, return to the shank end and start cutting across the grain and underneath the existing cuts. The slices should start to fall off the bone.
Cut away any remaining meat: Once the main parts of the shank are sliced and removed, cut away any remaining meat then arrange on a platter before serving with the rest of the meal.
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