How to carve a roast

Carving does take a little practice, but with the confidence that comes with practice you’ll find you’ll begin to slice and serve with ease in no time.

What you’ll need for carving

Carving knives: To prolong the life of your knives do not use them for any other purpose besides carving. It is best to wash the knives by hand in hot water as soon as possible after using them.

Carving fork: The function of the carving fork is to allow you to steady the roast and carve safely. Purchase one with a guard, two prongs and a long handle.

Carving board: A hard wood board is an investment but a good choice as it will give years of service. Buy a board with a trench to catch the juices. It also allows you to pour or spoon the juices over the carved meat to keep it moist. Place a dampened napkin under the board before carving. This will prevent the board moving or slipping as you carve.

Note: Regardless of your preference for wood or plastic carving boards it’s essential to keep the boards clean and in good condition. Because plastic and wood can retain bacteria, it’s important to use different boards for different purposes and to wash with very hot soapy water and dry them well. Replace boards when their surface has become noticeably knife-scarred or cracked.

General rules for carving

1. For firmer, easier carving, allow the roast to rest in a warm place for 15-20 minutes before carving.
2. Remove any strings or skewers as you get to them when carving.
3. Use a slicing, not a sawing action, making use of the full length of the blade. Carve across the grain to ensure tenderness.
   

Also read more on specific techniques for carving beef and lamb roasts

How to carve a beef roast





How to carve a lamb roast

Also read more on:

• How and why we 'rest' meat after cooking
• How to cook beef or lamb roast in a covered barbecue
• How to make gravy
• How to tell when meat is ready or 'done'
• How to roast 
• How to maintain the sharpness of your knives
• How to use a meat thermometer
• How and why we brown meat