CHOW.com Food Editor Amy Wisniewski shares a simple, easy technique for carving a leg of lamb. It's easier than carving a turkey!
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Carving a leg of lamb may sound really intimidating but actually it's easier than carving a turkey. Using a long thin-bladed knife, hold the bone with one hand and carve a few slices of meat in the same direction as the bone. Now rest the leg of lamb on the flat area that you just cut. Use your knife and cut perpendicular slices, any thickness you want, all the way down to the bone. Now you're cutting against the grain. This is going to give you the tender juicy pieces of meat that you want. Now take your knife, cut down the bone, releasing all the pieces of the lamb. Then just flip the leg over and do the same thing on the other side.