How to Carve a Roast
A well-rested roast is the difference between meat that falls apart on the plate and meat that fights back. Carving is the final act of the cooking process; treat it with the same patience you gave the oven.
Wait for the juices to settle
If you cut into the roast immediately upon removing it from the heat, the internal juices will spill out onto the board rather than staying in the meat. Use a carving fork to stabilize the roast so your hands stay clear of the blade.
- Carving knife (slicing knife)
- Carving fork
- Large wooden cutting board with a groove
What goes in.
- 1Cooked roast (beef, pork, or lamb)
Use a long, sweeping motion
Do not press down or saw at the meat. Use the entire length of the blade in a single drawing motion, letting the sharpness of the steel slice through the fibers.
The method.
Rest the meat
Transfer the roast to a cutting board and let it sit uncovered for 20 to 30 minutes. This allows the internal temperature to stabilize and the fibers to relax.
Locate the grain
Identify the direction the muscle fibers run. You want to cut across these lines, not parallel to them, to shorten the strands and make the meat easier to chew.
Stabilize the roast
Insert the carving fork into the side of the meat, not the top. This keeps the meat from sliding without puncturing the center and releasing excess juice.
Make the first slice
Position your knife perpendicular to the grain. Draw the knife toward you in one smooth, long motion. Aim for a thickness of about a quarter-inch.
Repeat
Continue slicing, moving your fork back as you go. If the roast is large, you may need to slice the main muscle group away from the bone first, then slice that piece into individual portions.
When it doesn't go to plan.
If your knife starts to feel dull, hone it before you begin; a dull knife tears meat instead of slicing it.
Place a damp kitchen towel underneath your cutting board to prevent it from sliding on the counter while you work.
If you find you are tearing the meat, your slices are likely too thin or your knife isn't sharp enough.
The ones that keep coming up.
Does it matter if I use an electric knife?
An electric knife can be useful for roasts with bone-in, as it handles the vibration needed to cut near the joint. For boneless roasts, a standard long-bladed slicing knife offers better control.
What should I do if the roast is falling apart?
If the meat is too tender to hold its shape, stop trying to create thin slices. Instead, use your fork to pull the meat into larger chunks or shreds.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe