Limited Edition Collector Blades
How to Carve a Leg of Lamb
How do you carve a leg of lamb? Rest it, hold the shank end with a towel or fork, and slice the meat away from the bone in thin slices, working parallel to the bone on the meaty side; then turn it over and carve the other side. A long carving knife makes even slices. The Dalstrong Shogun Series 9" Carving Knife & Fork Set ($199) has an 8–12° edge on a 62+ HRC AUS-10V core for thin, clean cuts.
Bone-in vs boneless
| Leg | How to carve |
|---|---|
| Bone-in | Slice parallel to the bone, side by side |
| Boneless, rolled | Remove twine, slice straight across |
| Butterflied | Slice across the grain in each muscle |
Step by step: bone-in leg
- Rest it 15–20 minutes, tented with foil.
- Hold the shank with a towel or carving fork ($79), meatiest side up.
- Slice thin slices, cutting toward the bone.
- Release the slices by cutting along the bone.
- Turn it over and repeat on the other side.
- Carve the remaining meat around the joint into small pieces.
Doneness
| Doneness | Pull at (approx.) |
|---|---|
| Medium-rare | 130–135°F |
| Medium | 140°F |
| USDA minimum (whole lamb cuts) | 145°F with a 3-minute rest |
Our picks
Carving Knife & Fork Set 9", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Carving Knife & Fork Set 9", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15, 54–56 HRC, 16–18° edge, NSF certified.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming fat and butterflying before cooking.
Prep tips
- Trim excess fat and the papery membrane (fell) before roasting.
- Stud with garlic slivers and rosemary.
- Butterfly for grilling by cutting along the bone and opening the meat flat.
Related: how to french a rack of lamb.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you carve a leg of lamb?
Rest it, hold the shank, and slice thinly toward the bone, then cut along the bone to release the slices; turn and repeat. The Dalstrong Shogun Series 9" Carving Knife & Fork Set ($199) gives clean slices.
Which way do you carve a leg of lamb?
On a bone-in leg, slice toward the bone, parallel slices, then release them along the bone.
How long should a leg of lamb rest?
About 15 to 20 minutes, loosely tented with foil.
What temperature should leg of lamb be?
USDA's minimum for whole lamb cuts is 145°F with a 3-minute rest. Many cooks pull it earlier for medium-rare.
