How to Carve Meat & Fillet Roast


You’ve invited all your friends and family for dinner, bought all of the groceries and begun preparations. But when it comes to filleting roast you’re somewhat underprepared. It may seem like a daunting task to slice the meat while attempting to keep it looking presentable and delectable in the process.

Fear no more. Here are some fast and easy tips to help you fillet roast of any kind whether it is boneless, standing beef roast, or a leg of lamb. Let us start with some basic tips to help with carving any kind of meat.

  • Make sure that you leave enough time for the meat to rest, and time to cut the roast without feeling rushed. The typical rest time should be between 10-20 minutes.
  • This time allows the meat to soak in all of its flavourful juices as well as ensure for easier carving.
  • This time can also be useful for make last minute touches to any side dishes and accompaniments.
  • Lastly, you will need the essential tools for any easy meat carving exercise. Use a long, sharp cutting knife, a long handled fork for keeping the meat steady and a cutting board with some sort of draining well, which will preserve the tasty juices that seep from the fillet roast.

When it comes to boneless roasts such as pork tenderloin, lamb, and beef brisket there are two methods that can be used to fillet roast.  For both methods start by holding the top of the roast steady with the long handled fork.

  • If you are carving a thick piece of meat then cut perpendicular to the cutting board. Cut across the grain into thin slices usually between 0.5cm and 1.25cm thick.
  • However, if your roast is thin then cut the meat diagonally across the grain, giving each slice a wider surface area and making it look like a larger roast.

If you are serving prime rib and do not feel like serving it as a rack, then slicing the roast instead will give it a clean and classy looking presentation.

  • Commence by cutting a slice from the larger end of the meat in a wedge shape. This will allow the meat to then lay flat on the cutting board without rocking back and forth.
  • Now simply insert the long handled fork just underneath the top rib and begin to carve slices between 0.5cm and 1.25cm thick across the top of the meat toward the bones.
  • Once you have cut to the bones simply cut along the rib to free the slice from the roast.

When dealing with bone-in roasts like leg of lamb or ham, the process start off the same as carving ribs.

  • As before slice a wedge into the larger side of the leg in order to make a flat surface to lay the roast on.
  • Once the leg is laying flat hold it steady with the long handled fork and slice perpendicularly to the cutting board. Start near the smaller end of the leg and work your way towards the fork in the front. Slice to the bone.
  • When ready to free the cuts simply slice along the bone and the cuts will come off smoothly looking delicious.

By following these simple tips you will be able to fillet roast like a professional chef, and impressing your guests at any occasion.


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