- Place the roast on a carving board. Leave the strings in place to help hold the roast together. If the roast has a net, remove the net before carving. Insert a carving fork to secure the roast alongside where you will be slicing.
- Using a carving knife, carve the meat across the grain into horizontal slices, ¼-½ inch thick, removing the strings from the roast as you reach them.
