Carving a Leg of Lamb at the Table - Martha Stewart Food

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Carving a Leg of Lamb at the Table

  • Step One Photo: Romulo Yanes
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    Step One

    Performing the iconic task (a rite of passage, really) of carving a leg of lamb into a perfectly pink array of fanned slices can seem intimidating. We’re here to demystify the techniques that ensure a succession of slices with the ideal balance of crisp skin; the juicy, barely well-done meat just below; and the rarer, fine-textured meat close to the bone.

     

    To begin, take a few slices from the hip (large) end of the leg, just until you hit the bone. For the neatest slices, a very sharp knife is essential.

    Get the Roasted Leg of Lamb Recipe

  • Photo: Romulo Yanes
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    Step Two

    Starting with the larger side, cut 1/2-inch-thick slices perpendicular to the bone. If a carving fork feels awkward at first, it's perfectly correct to anchor the roast by holding on to the shank end.

  • Photo: Romulo Yanes
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    Step Three

    Align the tip of your knife with the exposed hip end and cut straight down, parallel to the bone. You want to stay as close to the bone as possible.

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    Step Four

    Free the slices from the bone. See how juicy they look? By now you should be having fun.

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    Step Five

    After arranging the cut slices on the platter, repeat the process on the other side. Don't worry about bruising the rosemary -- that will make it even more fragrant.

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    Step Six

    A range of medium-rare to well-done meat means that there's something for everyone. If guests don't squabble over the bone, use it to make lamb stock.

    Get the Roasted Leg of Lamb Recipe

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