For regular, attractive slices, make sure that the cuts go across the grain of the meat. Cutting with the grain tends to result in slices that are shredded and stringy. However, when carving undersides of joints like sirloin of beef or leg of lamb, it is easier to cut more thickly and with the grain of the meat.
Cold meat is generally sliced thinner than hot meat. If you are going to serve the meat cold, wait until the joint cools before carving or the slices will lose their juices, color and texture. it is also much easier to carve a cold joint.
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