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Carving meats for service

Meats for carving are usually roasted, on or off the bone (rolled, trussed); however, in some cases
grilled meats can also be carved- largely to enhance presentation or to make them easier to serve if
they are served from a platter; for example, a whole fillet used for Chateaubriand would be carved
into thin slices either before service or at the table; a baked chicken breast, once cooked, might be
thinly sliced to enhance presentation, a thick veal steak might be grilled whole and thinly carved to
enhance presentation and allow the accompanying sauce to coat the meat better.
Once cooked, meat that will be carved should be removed from the oven and left to rest for at least
10-15 minutes in a warm place. This allows the juices to settle within the meat so that when the
meat is carved it will retain its moisture and tenderness.
To carve: place meat on a clean board. Use a clean, sharp, long bladed knife to carve across the grain.
Use a slicing action-which does not require downward pressure. Slices should be thin but still retain
the shape of the meat cut. Allow slices to fall naturally and arrange them in this natural order on
plates or platters. The carved and arranged meat might be sauced or the sauce served in a separate
jug. Accompaniments might be included on the plate or platter or served in separate dishes.

To carve bone-in leg of lamb:

On one of the meaty sides of the leg, cut a few slices
in the direction of the bone. These cuts are with the
meat grain, but they'll give you a flat area on which
to stabilize the leg.

Turn your knife so it's parallel to the bone and cut
the slices free in one sweeping motion. Repeat with
the other sides of the leg.

Turn the leg over so it rests on the flat area. Make a
series of cuts, in whatever thickness you like,
perpendicular to and all the way down the bone.