FOXNews.com: How to carve a leg of lamb

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How to carve a leg of lamb Apr 6th 2012, 13:07 Every Easter, millions of people worldwide sit down to a delicious lamb dinner with their families, but don't worry if this is your first time carving lamb. With a little patience and a steady hand, you will bring appetizing slices to your table. Part one: parallel cuts This first part will get you the first few pieces of meat. But more importantly, it will carve the leg into the appropriate shape for part two. Put the leg on a cutting board on its side. The shank bone should face away from you. Hold the lamb steady with a long-handled meat fork (inserted in the side opposite the shank bone). Start cutting thin slices parallel to the bone on the outside. Stop when you reach the bone. Move the thin slices to a plate. Part two: perpendicular cuts Here, you will create most of the slices of lamb that you will serve. But they will still be attached. Turn the leg onto the side you just carved. Reinsert the meat fork opposite the shank bone to steady the lamb. Cut thin slices perpendicular to the bone. You won't hit the bone for a few cuts. When you hit the bone, keep carving above the bone until you reach the end. Part three: horizontal cut With a long slice, you will separate these pieces from the bone. To get the pieces you just made, cut a long horizontal slice along the top of the bone. Move slices to a plate. Part four: save the small pieces Don't waste any part of the lamb.  Remove any small leftover pieces of lamb on the bone. Use a fork or your (clean) fingers. Use these pieces for sandwiches, sides or soups.

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