Me personally I look at the carvery as an extension of the kitchen, nothing changes except where you carve the meat.
Right the meat. Beef - whole sirloin, rib eye, rib of beef (all boned and rolled)
Poultry - turkey I personally bone out the whole bird and tie and roll ( takes 11 min)
Season well, sear the meat in a large pan, place in oven at 170 deg (20min cooking time per 500gr) rest the meat for 20 min before going onto the carvery.
I tend to space the loads in twenty min intervals so that when one finishes the next one comes out onto the carvery.
rare probe 45 deg tends to give the best result for carvery, by the time it has rested its at 52 deg.
Have fun
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