How to carve a leg of lamb

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Our tender New Zealand lamb is in season when most British lamb isn't. This means we can offer top-quality lamb all year round. In selected branches, you'll also find Dorset breed lamb, which is the first new season British lamb of the year.


Step 1

Holding the bone, turn the leg so the thickest, meatiest part is uppermost.


Step 2

Cut a narrow wedge of meat from centre of the joint.


Step 3

Carve slices down to the bone, with the knife angled along the line of wedge. Cut across the base of the slices to free them from the bone.


Step 4

Turn the joint over and carve the remaining meat parallel to the bone.