Leg Of Lamb - Best If Roasted In Oven! - thermometer

Method

• Tips on Carving "The" Lamb:
• # Allow the lamb to rest for about 10-15 minutes before carving.
• # Carve thin, consistent slices in order to obtain the best flavor.
• # It is very important that you have a really sharp carving knife.
• # Where possible cut the lamb against the grain as this will give you more tender slices.
• # Do not press down on the meat too much or you will squeeze out the juices.
• # Always use a long even sawing action and keep the blade at the same angle.
• After carving the roast, skim any accumulated fat from the pan and be sure to spoon the residual juices over the sliced lamb.