How to Carve a Roast

You have done the hard work: chosen the cut, seasoned it, roasted it to the right temperature. Carving is the last step, and a few simple habits make the difference between neat, tender slices and a torn-up board.

Before You Start

Rest the roast

15 to 20 minutes for most roasts, 20 to 30 for a big leg of lamb or a turkey. Carve too early and the juices run out. See how long to rest meat.

Use a sharp knife

A long, thin carving knife is ideal. A sharp knife glides through the meat; a blunt one tears it. Give it a few strokes on a steel before you begin.

Use a carving fork

Hold the roast steady with the fork, not your fingers.

Set up the board

A large board with a groove around the edge catches the juices. Put a damp cloth underneath so it does not slide.

Find the Grain

Meat is made of long fibres running in one direction, called the grain. Always slice across the grain, not along it. That cuts the fibres short, so every slice is tender. Slice along the grain and you get long, chewy strands. Look closely at the surface of the meat: you will see fine lines. Cut at right angles to them.

Roast Beef

For a boneless roast like a sirloin or a rolled rib, stand it on the board and slice straight down across the grain. Thin slices, about 5mm, suit a lean roast like topside. Thicker slices suit a marbled rib roast.

For a standing rib roast, cut along the bones to remove them in one piece first, then lay the meat flat and slice. Carve the ribs separately for anyone who loves a bone.

Leg of Lamb

Hold the shank end with a cloth or the carving fork. Starting at the wider end, cut slices down towards the bone, then run the knife along the bone to release them. When one side is done, turn the leg over and carve the other side the same way. A boned and rolled leg is simply sliced like a beef roast.

Pork With Crackling

Remove the crackling first. Slide the knife under it and lift it off in one piece, then break or cut it into pieces with a heavy knife or kitchen scissors. Then carve the meat underneath across the grain. Everyone gets a piece of crackling.

A Whole Roast Chicken

1. Pull a leg away from the body and cut through the skin, then pop the thigh joint and cut through it.
2. Separate the drumstick from the thigh at the joint.
3. Cut along one side of the breastbone and down along the ribs to lift the whole breast off.
4. Slice the breast across into thick pieces.
5. Remove the wings at the joint. Repeat on the other side.

Serve Warm

Warm your plates and serving platter, and spoon any juices from the board over the sliced meat before it goes to the table.

The free Roast and Christmas Guide has more on roasting times and temperatures.