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Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn roast over so it rests on the cut surface.
Hold roast steady by using paper towels around bone with one hand. With a carving knife, make a series of 1/4-in. slices along leg down to bone. Then cut along the bone to free slices.
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To seed a tomato, cut it in half. Using a teaspoon, scrape out the seeds.
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To carve arm or blade chuck roasts, first separate the individual muscles by cutting around each…
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