- When carving always use a bladed, sharp carving knife.
- Use a stable carving surface, like a cutting board with a well or lip (to capture juices).
- Carve Roasts perpendicular or across the meat grain.
- Consider anchoring the roast with a carving fork.
- Make sure you have plenty of space to work.
- Roasts are firmer and easier to carve when allowed to stand 15-20 mins as the juices, which were pulled into the centre with the meat fibres contractions under heat are returned to a more even distribution as the meat fibres cool and relax.
- Uniform, attractive slices are the best. For this, hold your carving knife at the same angle for each cut.
- In general, carved slices should be thin 1/4 inch to 1/2 inch each.
