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Food and Cooking Tips
Carving Tips - Leg of Lamb
Tools needed:
1. Carving Board
2. 8 - 10 inch Chef’s Knife
3. Chef’s Fork
Carving:
1. The leg of lamb should be placed flat on the cutting board, with the fatty side (wide inner side) up. The lamb can be stabilized by cutting a two or three from the bottom, allowing it to lay flat. Hold the lamb securely with either a Chef’s Fork or you can hold the shank with a clean kitchen cloth or towel.
2. Cut parallel slices, at a 45 degree angle, slopping downwards, beginning at the widest section of the joint, and using even pressure.
3. Continue slicing, working away from the shank.
4. Always cut across the grain of the meat, which radiates outwards from the bone. This does affect the tenderness of the sliced meat, producing more tender portion.
5. After slicing meat down to the bone, turn it over and remove the remaining meat from the bone in one piece, and slice directly on the carving board.
Hints:
1. Carve only what is needed. Meat left on the bone will stay juicier longer than meat that is cut but not promptly eaten.
2. Save carving juices for gravy or for sauce.
Carving Tips - Turkey
Tools needed:
1. Carving Board
2. 8 - 10 inch Chef’s Knife
3. Chef’s Fork
Carving:
1. Place turkey breast-side up on the carving board. Begin by removing the legs. While steadying the turkey with the Chef’s Fork, first on one side, cut the skin between the thigh and breast, then use the fork to press the thigh outward and locate the hip joint. Slice down through the hip joint, and remove the leg. Repeat on the other side of the turkey.
2. Cut between each thigh bone and drumstick bone to divide the legs into thighs and drumsticks.
3. You can leave the drumsticks intact, or carve into slices. To carve, while steadying with the Chef’s Fork, cut a slice off of one side, along the bone, then place the drumstick on the Carving Board so that the now flat side is down, and slice the top portion, and one side. Turn the bone so a flat side is down to carve the last side.
4. For the thighs, place flat side down on the Cutting Board, and while steadying with the Chef’s Fork, cut off slices parallel to the bone.
5. Remove the wings by slicing diagonally down through the bottom edge of each breast, in the direction of the wing. Then using the Chef’s Fork, press each wing down and out, and locate the shoulder joint. Cut the through joint to remove each wing.
6. The last part to carve is the breast. One one side, make a horizontal cut from the outside of the breast all the way to the bone, at the bottom of the breast. Then begin slicing downward, in thin, even slices, beginning at the outer edge of the breast, and slicing closer and closer towards the bone. Each downward cut should connect to that first horizontal cut, so each slice can be removed. Repeat on the other side of the breastbone.
Hints:
1. Let the turkey stand for 25-30 minutes once out of the oven before starting to carve. This cooling time lets the meat become firm enough to slice properly without causing shredding. Keep it lightly covered with foil, though.
2. If you carve first, then remove the stuffing, the turkey will remain more steady during carving than if the stuffing were first removed.
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