Posted by admin | Posted in Carving And Boning | Posted on 30-07-2009
Tags: chicken, duck, game, lamb or mutton, pork, to carve beef, turkey or goose, veal
To crave beef : Carve large thin slices ACROSS joint. If sirloin is cooked on bone, first remove backbone or chine, then cut first slices along bone. Turn and carve at right angles.
To carve lamb or mutton : Cut thickish slices DOWNWARDS but carve some joints as follows:
SADDLE : Cut very long slices first across the centre of the joint, cutting downwards. Next cut slanting slices from the remainder of the joint.
SHOULDER: Follow the contour of the bone, cutting slices round it.
To carve pork : Cut shoulder or leg as lamb.
To carve veal : Carving depends on joint. Leg or shoulder is carved downwards or round bone as lamb, loin is cut downwards into chops, fillets are carved across as beef.
