Method:
Lift the cooked lamb off the rack with two large spoons.
Wrap it loosely in foil and leave to rest in a warm place for about 15 minutes.
Place the joint meat-side up and cut a V-shaped wedge at the knuckle end.
Cut slices away from this wedge, working towards the fillet end.
When all the slices are cut on the meaty side of the joint, turn it over and cut horizontal slices, parallel to the bone.
