Easter weekend is big, for professional chefs and amateurs alike. Whether you’re working in a professional kitchen, or gathering with friends and family, chances are – if you celebrate easter – you might get your hands dirty. Because lamb is the classic choice for Easter dinner, we decided to do some research on the best cuts, based on skill level. Check out the article below before you hit the grocery store to get this year’s roast.

Whole bone-in lamb: 

Are your carving skills up to the task? This cut requires the most amount of effort when serving up, as you will have to carve around the bone.

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Semi-boneless lamb:

With some of the bones removed, this cut is a little easier to carve than bone-in lamb. The hip and shank bone are removed so only the center femur bone remains and therefore it’s a little easier to carve.

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Boneless: 

With nothing to cut around, boneless lamb is the easiest cut to work with. Because there are no bones, there are no limits on how you carve up this cut. For beginners, we recommend the butterfly method. Butterflying a piece of lamb helps it cook faster and more evenly.

To butterfly your roast, cut into the meat like you are trying to open a piece of paper that is stuck together. You want the entire surface to be the same thickness (so that everything cooks evenly). Remove any excess or hard bits of fat (thicker ones won’t melt away when cooked.) Next, slash into the meat with your knife creating crevices. These will allow any seasonings, flavors, or marinades to fully soak into the cut.

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Whichever cut you pick this year, make sure your knife is up to the task before you carve away in front of your in-laws!
One of the most important factors in carving is knife sharpness, and even the best knives need to be sharpened. A dull knife will create blocky, uneven cuts of meat, which no one wants to see on their plate.  Steel knives should be honed every 2-4 uses, whereas carbon knives should be honed after each use. Sharpening is a little different, and this should be done once every year or two.
Luckily for you, our new Fast Edge II Knife Sharpener does both.  This sharpener will make all  your straight edge steel knives razor sharp with just a few passes. With both honing and sharpening features, this all-in-one tool is the only product you need to keep your lineup of knives on point.
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Follow the directions below to sharpen your Ergo Chef knife, and make sure that you’re ready for Easter Sunday carving:

How to Sharpen:  Hold sharpener down on one side with sharpening and honing diagram facing you. Place heel of knife blade in sharpener with tip down. Press down and pull knife through with upward diagonal motion until tip comes out of sharpener. Repeat 2-3 times for a razor edge. Wipe your knife clean after sharpening.

How to Hone: Hold sharpener down on one side with sharpening and honing diagram facing you. Place heal of knife blade in sharpener with the tip up. Press down and pull knife through with a downward diagonal motion until tip comes out of sharpener.  Repeat 2-3 times and your blade is honed & ready to use.  Wipe your knife clean after honing before cutting food.

Click here to get yours!

                 Follow us on Instagram and tag us in your Easter Sunday dinner photos! 

@ergochefknives

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