Carving Meat

This is simple if you have a good carving knife, a two-pronged fork and a steel for sharpening the knife. The same principles apply for roast or boiled cuts.

The meat will keep hot for about ten minutes once it has been removed from the oven or from the boiling liquor. Put it to rest in a warm place to allow the meat to ‘set’ — it makes carving much easier. Adjust your timing to allow for the accompanying vegetables to be cooked, but not overdone, and to allow time for a sauce to be made or gravy thickened. Meanwhile keep meat hot without overcooking it.

Carve the meat on a flat surface, one on which it will not slip about. A spiked carving dish is ideal as it also catches the juices. First, loosen the meat from around any exposed bones. Hold the joint in place firmly with the carving fork and use the knife to slice steadily across the grain of the meat. Generally, beef is carved fairly thinly, and lamb in thick slices. But how you carve is up to you. Whether you serve thick or thin slices is purely a matter of personal preference.