When cooking a joint of meat, i.e. lamb, pork, beef, venison, etc always ensure you allow it to 'rest' for 5-10 minutes after cooking BEFORE you begin carving. Just simply remove from the oven, place on the side and cover loosely in foil to retain the heat.
This allows the meat to relax and bring in all the natural juices which then help to produce a most succulent joint.
If meat is carved immediately after taking the meat out of a scorching oven it will be tense and tight, therefore the juice will run as soon you start to carve which can leave the meat dry and not as flavoursome as it potentially could've been.
