I was trying to explain to my husband that each cut of meat gets sliced in a different thickness. Then I thought to start this discussion here because I may be wrong or there may be other thoughts about this. My understanding is that the more tender the cut of meat is, the thicker the slices should be. For example, Filet mignon is very tender and sliced very thickly. Prime rib which is also very tender is usually served in about 1in slices. But roast beef made from top round is usually sliced very thin because it is not as tender. Last night we made a boneless leg of lamb and served it in 1/2inch carvings. So, what do you all think? How thickly should each of these roasts be sliced and served? - Prime rib - Roast beef - Chuck roast - Leg of lamb - Shoulder of lamb - Turkey/Chicken - Duck breast - Filet mignon - pork belly ... or any other cut that I forgot to list.