It's sheep we're up against

[venta]

At weekends, I live an unpredictable and geographically varied existence; accordingly, I am rarely at home to cook a Proper Sunday Dinner. Today, however, Samantha has been around and we thought we'd do a nice roast. We did, too - half shoulder of lamb, potatoes, roast squash, broccoli and corn on the cob.

A lot of people grumble about how difficult carving meat is, but I've always found it terribly easy - you put the joint on the table, you shout "Dad, dinner's ready", and the meat miraculously arrives on the plate in neat slices.

Today, however, this mechanism failed (probably something to do with me being in Oxford and the Dad in question being in Darlington). Shoulders of lamb are, it turns out, a stupid shape. I mean, they're probably good for holding your legs on if you're a sheep, but they're a complete bugger to slice neatly for human consumption.

Dad ? Help ?

Comments

[bateleur.livejournal.com]

My own father always does the carving at my parents house. As far as I can tell the secret to it is a lot of swearing, a lot of disclaiming any ability to perform the task in question and a lot of skepticism over the merits of the electric carving knife. (All agree that the electric carving knife is thoroughly inferior to a decent, sharp chef's knife... but after 20+ years it seems like it's here to stay !)

[lanfykins.livejournal.com]

Hack it into big lumps. It's the only way.

[(Anonymous)]

Venta's dad Doesn't swear, or use an electric carving knife but suggests his daughter asks for the next half-shoulder boned and rolled, until she gets home for a lesson or three.