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Bon Appétit

Honey-Vinegar Leg of Lamb with Fennel and Carrots

By Dawn Perry

3.9

(7)

Image may contain Animal Seafood Food Sea Life Lobster and Roast
Honey-Vinegar Leg of Lamb with Fennel and CarrotsMarcus Nilsson

This impressive-looking roast is easy to carve once you know where to start.

Slice it right

Carving a leg of lamb is easier than you think. Here's how to do it with flair.

1. Position the roast so that the meatier side faces down. Using a long, thin-bladed knife and holding the end of the shank bone, remove a few strips of meat from the top side, working parallel to the bone.

2. Rest the leg on the flat area you just created. Cut thin slices perpendicular and all the way down to the bone, starting at the end farther away from you.

3. Starting at the top and working away from your body, slide the knife underneath the slices you just made. Remove in one long sawing motion.

4. Rotate the bone and repeat with the less meaty side; trim any remaining meat from the sides of the bone.

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