To obtain even and compact roast slices, the ideal time to proceed with cutting is when the meat has completely cooled.
At room temperature or, better yet, after a period of rest in the refrigerator, the fibres firm up and the internal juices stabilize, preventing the slices from falling apart or becoming irregular.
This trick is particularly useful when you want to present the roast at the table in an orderly fashion or when you need to prepare portions in advance to reheat later.
Once sliced while cold, simply gently reheat the meat to bring it back to the right temperature without compromising its consistency and flavor.
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