To carve a leg of lamb or mutton
If the small ribs—which are generally taken off for chops—are left with the leg, the carver is free to ask the preference of each guest for the rib or solid slice. The chops may be detached by drawing the point of the knife between the ribs, and—if the butcher has properly done his part—in severing the light cartilage at the backbone, as in parting vertebræ. The fleshy portion of the leg will be more tender if cut in slices at a right angle with the bone, as one would carve a ham; that is, across the grain. Some carvers, however, prefer to cut lamb or mutton with the grain, as it enables them to serve a portion more or less thoroughly cooked, according to the preference of those to be helped. These directions apply equally to carving a haunch of venison.