For ease in carving have the butcher remove the hip or hitch bone.
Always let the leg rest for at least 10 minutes before carving; this will assure the meat has finished cooking and let the juices settle in the roast.
Before carving snip off any strings. Hold the small, or shank end, with a clean kitchen towel, so the leg is tilted at about 45-degree angle to a cutting board -- preferably one with a well to retain all the juices.
Slice the rounded side of the meat into thin pieces, making broad stokes with a slicing knife -- avoid small saw-like motions if possible. For both safety and control, always cut away from you, and parallel to the bone.
Turn the leg over and carve the other side into thin slices as well. Make sure to cut the meat around the shank into very thin pieces -- these are very delicious but can have a bit of sinew in them.

Instructor: Katherine Alford