There's An Art to Carving Different Meats. Here's How.

Place a damp tea-towel under the board for grip and stability.

Ever wonder why your roast chicken or leg of lamb looks less like the perfectly carved pictures in cookbooks and more like a massacre? Turns out there's an art to carving meats, and the method varies depending on the type.

Though there is one golden rule for carving all meats -- you need the same good quality tools. You'll need a chopping board, a very sharp carving knife, and a carving fork to hold the meat in place while you cut.

Let's say you've just roasted the perfect chook. Once out of the oven, let it rest of the chopping board for five minutes. Then, using the sharp tip of your knife, loosen the legs by cutting the skin between the breast and thigh before pulling the thighs away from the breast down toward the chopping board.

Next, find the joint where the thigh attaches to the body and cut straight down to remove the leg. From there, cut down either side of the breast bone, pulling the meat away as you go. You can use the carcass later for chicken stock, if you wish.

For pro-tips on carving your whole ham, roast beef, leg of lamb and even steak, check out the below infographic.

Infographic by Kitchen Knives


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