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N
OTES
C
ARVING
T
IPS
C
ARVING
P
OULTRY
On a carving board, arrange the chicken or other poultry on its back with
the legs to the right. Remove string or twine used to bind legs and wings
for cooking. Starting at the side facing the carver, cut the leg off body by
grasping the leg with your left hand pulling gently while cutting through
the meat and the joint at the thigh.
Place the leg on the carving board and cut through the joint to sever the
thigh bone from the drumstick. Slice the meat from the leg and thigh,
carving parallel to the bone.
Insert the meat fork into the breast meat to secure the body.
Sever the wing from the body by carving through the joint.
Start carving the breast just above the joint where the wing was
removed. Cut thin slices of white meat, carving upward and cutting
parallel to the breast bone.
C
ARVING A
W
HOLE
H
AM
, P
ORK
R
OAST OR
R
OAST
L
EG OF
L
AMB
Place a whole ham, pork roast or leg of lamb on the carving board with
the shank end to the right of the carver. For a ham, turn the scored fat
side up. For the leg of lamb, place the roast so that the meaty section
faces away from the carver.
Insert a meat fork into the heavy part of the meat and cut several
lengthwise slices from the less meaty side.
Turn the ham, pork roast or leg of lamb so that it rests upright on the cut
surface. Cut a wedge from the shank end by starting at the base of the
bulge and slicing down to the leg bone. Then, make another cut at an
angle to this, close to the shank end. Lift out the wedge.
Starting at the shank end, cut thin uniform slices down to the leg bone.
C
ARVING A
R
IB
R
OAST
Arrange the roast on a platter or a cutting board with the largest end of
the roast down, and the rib side to your left. The small end of the roast is
nearest the carver. Insert a carving fork between the two top ribs.
Slice across the roast from the fat edge of the rib bone. Free the slice
from the bone using the tip of the knife.
