carving
Carving a Whole Ham, Pork Roast or Roast Leg of Lamb
Place a whole ham, pork roast or leg of lamb on the carving board with the shank end to the right of the carver. For a ham, turn the scored fat side up. For the leg of lamb, place the roast so that the meaty section faces away from the carver.
Insert a meat fork into the heavy part of the meat and cut several lengthwise slices from the less meaty side.
Turn the ham, pork roast or leg of lamb so that it rests upright on the cut surface. Cut a wedge from the shank end by starting at the base of the bulge and slicing down to the leg bone. Then, make another cut at an angle to this, close to the shank end. Lift out the wedge.
Starting at the shank end, cut thin uniform slices down to the leg bone.
Carving a Rib Roast
Arrange the roast on a platter or a cutting board with the largest end of the roast down, and the rib side to your left. The small end of the roast is nearest the carver. Insert a carving fork between the two top ribs.
Slice across the roast from the fat edge of the rib bone. Free the slice from the bone using the tip of the knife.
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