It's Sunday, y'all, and if I actually had a big family for whom to cook, I'd be starting a roast in the oven right now. Of course, it's a while before I get to the bg family part, but at least I can prepare myself.
Associated Content has a helpful piece on how to carve various types of meat. Now, I realize that many of you already know how to carve a roast turkey, a roast pork loin, a roast lamb shoulder, but let this just be a little reminder for you, and a new lesson for the rest of us. The three major takeaways: 1) have the proper equipment, 2) cut across the grain, and 3) keep a warmed serving platter.
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