How to Fillet a Roast: Meat Carving Tips & Tricks

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Once you have made the plans for all your friends and family to come over, bought all of the groceries, and begun to prepare it all, the last thing on your mind is probably how to fillet roast the right way. It may seem like a daunting task to slice the meat without destroying it and still making it look presentable and delectable in the process.

Fear no more, for 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 the carving of any kind of meat.

  • Make sure that you leave enough time for the meat to simply stand and enough time to cut the roast without feeling rushed. The typical resting 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 an easier carving.
  • This time can also be useful for make last minute touches on the side dishes or making a fresh salad.
  • Lastly, the essential tools for any easy meat carving adventure are 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 either method you start by holding the top of the roast steady with the long handled fork.

  • Now if you are carving a thicker meat then cut perpendicular to the cutting board. Cut it across the grain into thin slices usually between 1.25cm and .5cm thick.
  • However, if your roast is thinner 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 severing it merely as a rack, then slicing the roast instead will give it a cleaner and nicer looking presentation.

  • For starters cut 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 1.25cm and .5cm 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.
  • One 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 and stop.
  • When ready to free the cuts simply slice along the bone and the cuts will come off smoothly looking delectable as ever.

By following these simple tips you will be able to fillet roast like a professional chef, giving you the perfect entrees for any occasion.


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