Tableside rack of lamb carving

Tableside rack of lamb carving refers to the slicing performed at the gueridon of a whole roasted piece, separated rib by rib along the frenched bones. The maitre d'hotel holds the piece with a fork, cuts between each rib and coats the portions with the cooking juices. This service showcases even cooking and proper resting of the meat, presented to the guest before carving to reveal its colour and regularity.