Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Slicing roast leg of lamb with a suji?

  1. #1
    Senior Member
    Join Date
    Jan 2014
    Location
    London, England
    Posts
    104

    Slicing roast leg of lamb with a suji?

    Hey folks, I've gone and ordered myself a custom carbon suji. It's my first custom knife

    I'd mainly be looking to use it for slicing roasts and making sushi/sashimi. I plan on using it to slice roast legs of lamb like this: http://www.youtube.com/watch?v=qG16WiQbtAY but without the sawing action...shame on you Heston!

    Does anyone see a problem with doing that? I obviously wouldn't be trying to cut through the bone but the edge would be coming into contact with the bone. I just hope that wouldn't ruin or chip the edge.

  2. #2
    i dont think that would be a good idea. just braise that lamb till it falls off the bone.

  3. #3
    Senior Member
    Join Date
    May 2014
    Location
    Minneapolis
    Posts
    90
    I wouldn't use my new custom suji for that

  4. #4
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,510
    When I do a roast with bones, (leg of lamb, prime rib, etc) I'll ask butcher to bone it and tie it back together with the bones. Roast as usual and untie/remove bones prior to slicing. That's what your suji was made for.
    Dave
    Older and wider.

  5. #5
    Senior Member Bigdaddyb's Avatar
    Join Date
    Dec 2012
    Location
    West Monroe, LA
    Posts
    88
    I think I'd leave the leg duty to something a bit heftier than a custom suji.

  6. #6
    Senior Member
    WildBoar's Avatar
    Join Date
    Feb 2011
    Location
    NoVa
    Posts
    2,221
    I'll put myself in the middle here and say using the suji is fine until you get near the bones. If you slice straight across you will have issues, but if you cut at an angle or parallel to the bone you can slice quite a bit before you need to consider switching to a different knife.
    __________
    David (WildBoar's Kitchen)

  7. #7
    1st choice -- the daveb treatment.

    2nd choice -- use the suji like WildBoar said. Just be careful, and it'll all be good. Never chipped a knife; red wine is served with the meat, not before it.

  8. #8
    Senior Member
    Join Date
    Dec 2012
    Location
    New Zealand
    Posts
    229
    I debone / remove large chunks of meat before slicing a roast with a suji. It does a great job once the bones are removed.

  9. #9
    Senior Member
    Join Date
    Jan 2014
    Location
    London, England
    Posts
    104
    Thanks for your views guys. I shall give the suggested techniques a go!

  10. #10
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,374
    Great thread!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •