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A whole roast leg of lamb can be tricky to carve into equally-sized slices, but with the right knife and technique it can be achieved - as this how to video demonstrates. Remember to wait until the leg of lamb has rested before carving, as this will allow the lamb to cool down enough to handle and relax the muscle, ensuring a tender and moist finish.
Try Andrew Mackenzie's Roast leg of Welsh lamb with rosemary and anchovy or Emily Watkin's Barbecued leg of spring lamb.
For more advice on cooking this cut, visit our how to cook a leg of lamb page.
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