Using a clean kitchen towel, hold the cooked roast upright by the rib tips. Slice downward along the inside of the ribs, keeping the knife blade against the ribs.
Place the meat on a carving board with the flat cut side down and slice downward to create individual slices of desired thickness. Hold the carving fork pressed against the meat; do not pierce it with the tines.
Method 2:
This is a good tableside method. Place the meat on a platter with the largest end down. Slice down about 1.5" along the inside of the ribs (A), keeping the knife blade close to the bone. Make horizontal slices toward the bone (B), holding the carving fork lightly pressed against the meat. Lift slices to platter or plate, with knife underneath and fork on top to hold steady. Continue alternating downward and horizontal slicing.
Baking
