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Последние темы
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A B C D E F G H I J K L M N O P Q R S T V W Y | CARVING LAMB, MUTTON, VEAL AND PORK
Leg of Lamb
Let the small bone extend toward your left and have the curved side of the meat uppermost. Thrust the fork into the center muscle and cut thin slices downward, across the grain of the meat, till the knife strikes the bone. To release the slices, insert the point of the knife beneath them and cut along the surface of the bone.
If the leg of lamb is boned, cut slices straight through, across the grain of the meat.
Loin Roast of Lamb, Veal or Pork
The backbone should be cut through at each rib before the meat is roasted. Let the roast lie on the platter with the bones down and the smaller end of the roast at your left. Carve down between the ribs and serve one rib to each person.
Crown of Lamb
Carve down between the ribs and serve one rib to each person.
Saddle of Mutton
Let the roast rest on the platter with the bone down and the end diagonally toward you. Make a cut through the center the entire length of the backbone, separating the meat into two similar parts. Remove the meat from the bone on each side by running the knife point between the meat and the bone. Carve the meat into slices slightly less than half an inch thick, cutting across the grain. |
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