The Food Lab: Better Home Cooking Through Science

notice that the bone runs along one side of the bulk
of the meat. You want to slice from the opposite side.
Using a fork or tongs to hold the lamb steady, use a
long, thin carving knife to cut the meat into thin
slices: some of these slices may remain attached to
the bone, but that’s OK. Separate them by then
making a single slice across the top and side of the
bone. The slices should fall away neatly for you to
serve.