How to carve a roast - a reminder

by Sarah J. Gim, Posted Apr 15th 2007 @ 1:32PM

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.

Filed Under: On the Blogs, Ingredients, How To
Tags: beef, carving, dinner, meat, pork, roasted meat