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Step 8Carve and serve
Arrange the leg of lamb on a nice oblong tray. I like to decorate the tray with more of whatever fresh herb I've used in the lamb - in this case, rosemary. Pour off any additional juices that may have collected, and stir them into the gravy.
Grab a fork and a carving knife, and carve the lamb at the table. It's dead easy, and much simpler than carving a turkey - all you have to do is start on one side and cut slices until you reach the obvious bone. Then spin the leg 90 degrees, and continue cutting. If you're using a boneless leg of lamb, the process is even easier! Remove any kitchen twine, and cut into 1/8-1/4 inch slices.
Save the bone for stock, and the leftover meat (if there is any!) for sandwiches.
Grab a fork and a carving knife, and carve the lamb at the table. It's dead easy, and much simpler than carving a turkey - all you have to do is start on one side and cut slices until you reach the obvious bone. Then spin the leg 90 degrees, and continue cutting. If you're using a boneless leg of lamb, the process is even easier! Remove any kitchen twine, and cut into 1/8-1/4 inch slices.
Save the bone for stock, and the leftover meat (if there is any!) for sandwiches.
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