Skip to main content
Epicurious
Bon Appétit

Honey-Vinegar Leg of Lamb with Fennel and Carrots

3.9

(7)

Image may contain Animal Seafood Food Sea Life Lobster and Roast
Honey-Vinegar Leg of Lamb with Fennel and CarrotsMarcus Nilsson

This impressive-looking roast is easy to carve once you know where to start.

Slice it right

Carving a leg of lamb is easier than you think. Here's how to do it with flair.

1. Position the roast so that the meatier side faces down. Using a long, thin-bladed knife and holding the end of the shank bone, remove a few strips of meat from the top side, working parallel to the bone.

2. Rest the leg on the flat area you just created. Cut thin slices perpendicular and all the way down to the bone, starting at the end farther away from you.

3. Starting at the top and working away from your body, slide the knife underneath the slices you just made. Remove in one long sawing motion.

4. Rotate the bone and repeat with the less meaty side; trim any remaining meat from the sides of the bone.

See Related Recipes and Cooking Tips

Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.