American Oak carving board - Perfect for carving & serving your finest roasts. To get the best results, before carving your meat first cover it with foil & rest it in your roasting tin for 10 minutes. Make sure to collect the resting juices to make a fabulous gravy! Place the rested roast on your carving board & take it to the table - the grooves in our board hold the meat in place for easy carving & keep any excess juice from running onto your table. Hold the meat in place with a carving fork & use a well sharpened carving knife to carve. Beef joints are best carved as thin as you can, to create meltingly tender slices. Slow cooked joints such as pork or lamb shoulder are best pulled apart with forks, & then carve the firmer parts with a knife. Shop now: bit.ly/1vGbB7Y Find your local consultant: bit.ly/1rS9mx8
Posted on: Tue, 21 Oct 2014 15:15:01 +0000