Carving Leg of Lamb

CROESO MAWR

TRADITIONAL WELSH FOOD -

BWYD CYMREIG TRADDODIADOL

HEARTY WELCOME

MODERN WELSH COOKING -

COGINIO CYMREIG CYFOES


Carving The Rounded Side Of The Leg. Snip off the strings if any and discard them. Grip the shank end of the bone with a mutt or use a manche a gigot. Lift the shank end slightly to tilt the meat. Start carving from the rounded side of the leg – ;left photo. Slice the meat thinly – always cutting away from yourself and keeping the knife blade almost parallel to the bone.


Carving The Inner Side. When you have carved one slice for each diner, turn the leg around and carve the same number of slices from the fatter muscle on the opposite side of the bone. The slices from the inner side of the leg will be somewhat more tender.	Carving The Shank. Starting near the shank end, and keeping the knife almost parallel to the bone, carve thin slices of meat from the shank. Because it is so small, the shank is always well done. However, this meat is rich in gelatinous connective tissues, so it will have acquired a melting succulence as it is cooked.

Serving The Meat. Put the degreased roasting-juice sauce in a heated sauceboat; add the juices extruded during the carving. Serve each diner meat from each of the sections you have carved. Offer the sauce – and any other accompaniments – with the meat. Place any uncarved meat in a low oven to keep it warm.

Source: The Good Cook – Lamb. Published by Time-Life Books, Inc., Alexander , VA (1981).