Hold the roast upright by the ribs, using a clean kitchen towel. Slice downward equally between each rib. Transfer each chop to a platter or plate by holding the knife underneath the slice and the fork on top.
Method 2:
Using a clean kitchen towel, hold the cooked roast upright by the rib tips. Slice downward along the inside of the ribs, keeping the knife blade against the ribs.
Place the meat on a carving board with the flat cut side down and slice downward to create individual slices of desired thickness. Hold the carving fork pressed against the meat; do not pierce it with the tines.
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