The right time to carve the roast…

After cooking, it's important to let the roast rest for about 15 minutes: this time allows the meat's internal juices to redistribute evenly, keeping it tender and flavorful when cut.

After this time, the roast must be sliced ​​using a very sharp knife, making clean and precise cuts.

It is essential to cut the meat crosswise to the grain: this way the slices will be more tender and pleasant to chew, enhancing the quality of the preparation.

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