EASY STEPS TO CARVE A LEG OF LAMB

Whole roasted leg of lamb makes an impressive centrepiece for any special occasion. But how do you carve it to achieve the most tender and delicious cuts? The tip here is to carve against the grain of the meat.

STEP 1 Place the leg of lamb on its side on a cutting board. Hold the bone and cut parallel to the bone, making two or three slices on the outside of the lamb. This creates a flat surface. As these cuts go with the grain, the cut meat is chewier and not so tender.

STEP 2 Stand the lamb on this flat cut side for a stable base. Using a knife with a long thin blade, make a series of uniform cuts perpendicular to the bone, about 1-2cm thick. Cut down to the bone. STEP 3 Turn the knife parallel to the bone then, in one motion, cut to release all the slices. Arrange the cut meat on a plate. Lamb cut across the grain in this manner is more tender and delicious. STEP 4 Turn the lamb over so it sits flat on the cutting board. Repeat Step 3.

A CUT ABOVE

For the best cuts, use a carving knife with a built-in sharpener in the scabbard so it self-sharpens with every use. Staysharp Triple Rivet 20cm Carving Knife, $30, wiltshire.com.au.

ROAST LAMB WITH SIMPLE HERB SAUCE AND POMEGRANATE SALAD

Preparation time 15 mins Cooking time 1 hour Serves 6-8

1kg lamb shoulder (or neck) Sea-salt flakes and freshly ground

black pepper, to season

1 cup extra virgin olive oil

1 bunch tarragon leaves

1 bunch thyme leaves

1 bunch rosemary leaves 2 cups saltbush leaves (from

specialist green grocers)

2 jalapeño chillies, seeded Finely grated zest and juice of 1 lime Seeds of 2 pomegranates

4 cups mixed leaves

2 Tbsp toasted sliced almonds Crusty bread and yoghurt, to serve

STEP 1 Season lamb generously, then rub with 1 Tbsp extra virgin olive oil. Arrange on a trivet in a camp oven, fit lid, then bury in well-established coals. Cook for 45-50 minutes, then set aside with lid off for 10 minutes (in a normal oven, bake at 180°C fan-forced or 200°C conventional for 50-60 minutes or until cooked to your liking).

Meanwhile, combine herbs, jalapeños, zest, juice and remaining olive oil in a blender and puree until smooth. Season.

STEP 3 Combine pomegranate seeds with mixed leaves and almonds in a bowl. Carve lamb and put on a serving platter with pomegranate salad and herb sauce, with crusty bread and yoghurt on the side.

IN ASSOCIATION WITH WILTSHIRE

STEP 3

Roast lamb is one of Australia’s best-loved meals, and for good reason. Rich and tasty, it is especially brilliant when paired with a light and aromatic sauce. So here’s the recipe you’ll need. STEP 2