Use this method on your favorite leg of lamb recipe. It works every time. Cutting the meat across the grain will give you the most tender slices of lamb. This means that you will need to slice the meat perpendicular to the bone.
Use a sharp carving knife or chef’s knife.
Cut off a few slices from the underside of the leg to give you a flat surface to rest the lamb onto the cutting board.
Make vertical slices to your desired thickness, cutting down to the bone.
Once you have made all the slices, turn the knife parallel to the bone. Cut along the bone to free the slices and carve all the meat away from the bone.