Jeni Wright, Eric Treuille, Le Cordon Bleu

Carving a Leg on the Bone

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
After removing the joint from the oven, lift it out of the tin and let it rest, covered loosely with foil, for 10-15 minutes. Use a fork to steady the meat, not pierce it, during carving.
  1. Insert a chef’s knife into the knuckle end of the joint. Make two deep cuts, one vertical and one horizontal, to form a wedge.

  2. Carve neat slices from either side of the wedge. Turn the leg over; with the knife at a shallow angle, slice off the meat.

Carving a Rack
Place the rack, ribs facing down, on a cutting board. Hold the rack steady and cut between the ribs with a chef’s knife, using a sawing action.