CARVING KNIFE MEAT RECIPES

Steps:

• Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
• Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.
• Squeeze the lemon juice all over the lamb. Season with salt and pepper.
• To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example if the roast is 90mm thick, cook for 90 minutes.
• Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
• Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.

Steps:

• Set up a carving station. Place the turkey on a large carving board. Make sure you have your serving platter, paper towels, a sharp chef's knife, and tongs at the ready. Remove the trussing string if needed using the tip of the knife and arrange the turkey so the legs are facing you.
• Remove the leg and thigh together. Slice through the skin that connects the breast and the drumstick until you hit bone. With your hands (and either paper towels or a clean kitchen towel), pull the leg back and down until the joint pops out. Press down firmly on the joint to completely sever it. Run the knife between the thigh and the back bone to cleanly remove the leg piece. Place on the serving platter.
• Remove the breast. Staying on the same side of the turkey, slice through the skin on the top of the turkey along the breastbone from the neck joint and the wishbone first. Then slowly work the knife through the breast meat, along the rib bone, removing as much meat as possible. Place this breast on the platter.
• Remove the wing. Pull the wing back, as you did the legs, and cut at the joint. Place on the platter.
• Turn the turkey and repeat steps 2 through 4 on the other side. Rotate the turkey 180 degrees and then repeat with removing the leg and thigh, breast, and wing on the other side.
• Set aside the turkey carcass and wipe down the cutting board. Remove the turkey carcass from your work area (you can set it back in the roasting pan or set it directly into a pot if you plan on making stock). Wipe down your cutting board if desired.
• Separate the thighs from the drumsticks. Place the leg pieces skin-side up on the cutting board. Cut right between the drumstick and thigh at the joint. Repeat with the other leg. Return the drumsticks to the platter.
• Slice the thighs. Cut the thigh meat off the bone and into smaller pieces, if desired. Return to the platter.
• Slice the breasts. Place the breasts skin-side up on the cutting board. Cut crosswise at a slight angle into 1/4-inch-thick slices. Return to the platter.