There are no tricks to this photograph. Start with a prime ingredient: lamb raised on the lush pastures in the South Island of New Zealand, the tang of salt air blowing in from the ocean, and a farmer’s care for his livestock and paddocks.
Bill French from Leeland’s has this to say, “Our lambs and lamb cuts are traceable, right back to our Southland pastures. That’s something we are proud of. We are able to produce export-quality lamb through sustainable farming practices and animal welfare is foremost. We avoid entire male sheep after they start producing testosterone. We are mindful of the slaughtering process. The carcasses are aged naturally for 5 days, and the result is tender, succulent meat and delicious flavour.”
The key to slicing lamb (and other meats) is to use a long thin-bladed knife. A chunky knife will cut uneven slices with ridges, and it will be tiring to cut the meat as you have to puh the knife through. A serrated knife will tear the meat. A long thin blade will slip through the meat without much pressure producing thin even slices. Check out FURI knives here