Carving will be easier if the butcher has removed the backbone. Usually, such a piece of meat is carved in slices,but gourmet eaters may prefer the whole steak. If the roast has sat for 15 minutes, before it is carved, the meat will lose very few juices during carving.
1. Place the roast on a board with the bones underneath. With the tip of the knife, separate the meat from the base of the bones.
2. Cut the meat parallel to the bones, from top to bottom. Cut it in thick slices.
3. With the tip of the knife, cut along the bone, to separate the slices.