Leg Of Lamb - Best If Roasted In Oven!

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   ["Tips on Carving ""The"" Lamb:", "", "# Allow the lamb to rest for about 10-15 minutes before carving.", "# Carve thin, consistent slices in order to obtain the best flavor.", "# It is very important that you have a really sharp carving knife.", "# Where possible cut the lamb against the grain as this will give you more tender slices.", "# Do not press down on the meat too much or you will squeeze out the juices.", "# Always use a long even sawing action and keep the blade at the same angle.", "", "After carving the roast, skim any accumulated fat from the pan and be sure to spoon the residual juices over the sliced lamb."]

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