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Carving a Bone-In Leg of Lamb

Cut across the grain for the tenderest slices

Fine Cooking Issue 71

A whole leg of lamb like the mustard-and-dried-cherry crusted one is an impressive-looking roast. To make it equally impressive to eat, resist the urge to carve the meat in the same direction as the bone, or you’ll end up slicing it with the grain and the meat won’t be as tender as it could be. Instead, use this method:

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