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