Many of us are nervous about carving a joint of beef or lamb in front of friends and family. So we thought we'd show you the best way to carve many of the different cuts of Quality Standard beef and lamb

Our easy to follow, step by step video guides will show you how simple it is to carve perfect slices and get the most from your Quality Standard beef or lamb roast!

There is also advice from our Quality Standard butcher on how to select the right cuts of meat for your recipe, suitable portion sizes and even the correct way to sharpen your carving knife so carving your joint is even easier!

Please just click on the movie of your choice and it will open and play in a new window (the Flash plugin is required to view these video guides, there may also be a delay as the video loads depending on the speed of your connection)

The Video Guides
Introduction	Sharpening your carving knife
Beef Joints	Lamb Joints
Topside of beef	Half shoulder (blade) of lamb
Fore rib of beef	Half shoulder (knuckle) of lamb
Sirloin of beef	Rack of lamb
	Whole leg of lamb (bone-in)
	Boneless rolled leg of lamb