If necessary, remove a wedge-shaped slice from large end so roast will have a flat base to stand on.
Insert Carving Fork below top rib. Using Carving Knife, carve across the "face" of the roast from rib to rib bone.
- Slide Carving Knife back under slice of meat, steady it with the Carving Fork, and lift slice to the platter.
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Enter to Win a 5" Petite Santoku with Sheath
A new year - a new knife! This month, enter to win a 5" Petite Santoku with Sheath. Its size is petite, but its cutting capability is mighty. Get your year off to a good start and enter today.
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