How to: carve meat

I’ve used a bolar roast here. This is a less expensive cut that is widely available. It’s taken from the animal’s shoulder, so can be tough, but if left to rest after roasting will become more tender. 

Carving

Turn the piece of meat fat side down before carving as this makes it easier to see the grain.

step 1 Identify the direction of grain – look for the fibres running through the meat. You want to cut across the grain (fibres) as this will make the meat less chewy. 

steps 2-3 Slice through the meat, against the grain, to create even slices. 

step 4 Continue cutting until you have all the slices you can cut.  

steps 5-6 Cut any remaining pieces into additional portions.

LAMB

he leg in these photos has had the shank removed as it suits a slow braise rather than a dry roast. Look at your leg roast before you cook it, this is so you can identify the muscles and see where they join the bone. Move the meat and become comfortable with how it is ‘put together’. Identify which end is which and where it was in relation to the animal. This will give you a better understanding of how the muscles worked and give you a greater respect for the animal.

Carving

Once the leg has been cooked and rested turn it over a few times to identify where you will start and how you will approach the leg; take a few minutes to think through your carving technique.

steps 1-5  Starting at the shank end, slice thin slices from both sides of the bone. Try to keep the fatty lamb 'crackling' intact as you carve. (Save as many pieces as you have guests, or none at all, whichever your willpower allows.)

steps 6-7 Repeat the gentle carving process as you work towards the hip joint – remember the hip is wider and will yield slices that are more generous than the lower leg.

steps 8-9 Work your knife closer to the bones and remove as much of the meat as you can in slices. Each slice will be different as you are working with a large piece of meat with multiple muscles - you aren't seeking perfect presentation, you want something delicious to serve your guests.

steps 10-11 Most of the slices should now be away from the bone, so it's time to get in and scrape the bones clean. Always carve the whole leg, regardless of the number of guests. That way you're ready for tomorrow’s cold lamb sandwiches. Keep the bone for your next stock or for a midnight ‘caveman-style’ snack.

KNIVES

Sharpening Your Knife

Keeping a knife sharp will always make cooking easier. A sharp knife performs better and is safer to use because less pressure is required to cut. When too much pressure is exerted, the knife may slip and cut you. 

It is important to note that a stone creates a new edge on a knife, while a steel will simply hone and straighten the edge. No matter how much you use a steel, it will not create an edge on a dull knife. 

If you don’t have access to a sharpening stone, then you can get your knives sharpened professionally. Ask at your local kitchenware store or good food store for recommendations. 

To sharpen the knife: place at a slight angle with the blade flat on the rough side of the prepared stone. The sharp edge should be facing away from you. Then raise the opposite edge about
15 degrees. Beginning with the thickest part of the blade, continue to hold the knife at that angle as you push the blade away from you in a smooth arc, finishing at the tip. Give it a few more strokes to raise a burr, and then switch to the other side of the blade. Once you feel a sharper edge, finish the sharpening on the finer side of the stone, lightening the stroke each time.

A Carborundum stone usually has two sides: a rougher, medium grit for shaping the edge, and a finer grit that finishes the sharpening by lightly removing the burr that builds up during shaping.

To use a steel: steels can be made either of high-carbon stainless steel coated with industrial diamond dust, or of ceramic. Buy one that's at least 25 cm long so there's plenty of surface to draw the knife from one end to the other. Use the steel every time you use the knife, drawing the blade at the same angle that's used with a stone. Be slow and methodical with all of these processes until you gain confidence. 

Care

After each use, clean the knife with mild soap and water, and dry immediately. Never put a good knife in the dishwasher, where friction can damage its edge. High heat and detergent can also damage wood or polypropylene handles. 

Take care not to drop your knives in the sink, they could be dented by heavy pots or you could be injured when reaching into the sink. 

Never cut through bones with a carving or cook’s knife, as it can damage the blade's edge. Use a meat cleaver designed specifically for this purpose. Using a knife for anything other than cutting may bend or even break the blade. Knives will also stay sharper longer when used on a cutting surface that's easy on the blade, such as wood. 

Storage

Proper storage will help your knives last longer. A wooden knife block should have a large, flat base and slots that are spaced for safe removal. If bench space is limited, try a wooden in-drawer knife tray or a chef knife roll. If you have space in your kitchen, a magnetic knife holder is great for holding blades firmly in place.

Safety tips

1  Keep your knives sharp.

2  When using a knife, always carve away from you. Never cut with the edge towards you or your fingers. 

3  Don't leave sharp knives loose in a drawer. Someone will reach in and lose a finger. 

4  If you drop a knife, immediately put your hands in the air (as if you’re in a bankthat’s being robbed). It will save your last remaining finger.