Show an easy way to carve leg of lamb NOW DAD CAN CARVE LEG OF LAMB WITH GREATEST OF EASE that troublesome household question who is going to carve will be settled J without a war after all now dad will do the job gladly and skillfully because at last lie is going to know just how it should be done and he is going to realize the truth of the old saying its easy when you know now how for the national livestock Lik estock and meat board has gone into this important matter scientifically and thoroughly and has come to the rescue of the uneasy carver who is haunted by visions of an elus elusive ive roast skidding into the lap of an unsuspecting guest witness the illustrated instructions for carving the leg of lamb given in in the adjoining columns this is one of the roasts which always alway s has been considered the most troublesome and friend husband has attacked it with fear and trembling ile he had a vague idea that he must cut across the grain of the meat but how to accomplish this was the question should he he cut slices off the top or should he plunge right in and cut in the other direction clear down to the bone by mastering the method for carving a let lef of lamb as given here he can face the roast with a feeling of complete assurance that the task will be done with ease and finesse in any carving it will help to keep these fundamentals in mind always have your knife sharp never alter the direction of the knife after starting the slice avoid a sawing motion develop technique by practice T 1 11 W IA wa ka 1 place platter planer so that tha t the leg bone is to the carvers right in isert the fork firmly into the large end of the leg and cut two or three lengthwise length wise slices from the side nearest the carver 2 turn the leg so that it rests firmly on the surface just cut holding t the he roast firmly with the fork inserted into the left end and beginning at the shank end to the right make the first slice down to the leg bone and continue to make thin slices parallel to the first until aitch bone at the large end is reached 3 3 with the fork still in place the knife is run parallel to the leg bone to free the slices all at one time the slices should be about one fourth to three eighths of an inch thick |