Westside Sharpening & Cutlery Center Give Hints for Carving Leg of Lamb
Leg of lamb should be roasted at an oven temperature of 300° to 325° F. The interior temperature when removed from the oven should be 175° to 180° F. Always serve lamb hot hot or cold cold, but never luke-warm.
Bone and muscle structure of the "leg of lamb" is similar to the baked ham or fresh pork ham. Follow directions previously given for carving a baked whole ham as a guide for carving the roast leg of lamb.
Use a Properly Sharpened Carving Knife or Slicing Knife
- Have the meat cuts properly cut and prepared before cooking.
- Observe the bone and muscle structure of each cut.
- Use a sharp knife. Some chefs prefer a slicing knife, for making thinner slices.
- Cut across the grain of fibers.
The Westside Sharpening & Cutlery Center in the Downtown District of Santa Monica, CA - convenient to all of West Los Angeles, Brentwood, Westwood, Culver City, and beach cities like Venice and Marina del Rey.
Contact Laurence Segal
WESTSIDE SHARPENING & CUTLERY CENTER
1207 4th Street, #150
Santa Monica, CA 90401
(310) 395-3075
[We're located at the SE Corner of Wilshire and 4th, with 2 hours of free parking across the street in the City Parking Complex.]
Email: info@westsidesharpening.com
Website: westsidesharpening.com
