Butchery and Sausage-Making For Dummies
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You can carve a leg of lamb like a pro. It just takes a little know-how to get that lamb sliced and ready to serve, so cook your lamb and sharpen your knife. Carving lamb is a pretty simple process:

  1. Cut out a narrow wedge of meat.

    Take the meat from the middle of the leg.

  2. Carve the meat in slices from either side of the wedge.

    Carve the meat down to the bone.

  3. Slice through the cuts, along the bone, to remove the slices.

    You now have half of the leg ready to serve!

  4. Turn the leg over.

    Trim off the fat from this side of the leg.

  5. Carve off slices of lamb parallel to the bone.

    The lamb is now ready for your feast!

About This Article

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About the book author:

Tia Harrison is cofounder of The Butcher's Guild, executive chef and co-owner of Sociale Restaurant, and co-owner of Avedano's Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, reviving the dying art of butchering by hand, and supporting small farms and sustainable food systems.

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