9781610583930.pdf by Aliza Green

Author:Aliza Green
Language: eng
Format: mobi
Published: 0101-01-01T00:00:00+00:00

88

THE BUTCHER’S APPRENTICE

CROWN

ROAST OF

PORK

You will need two 9- to 10-rib racks of pork

ribs (NAMP 412G), preferably cut from the

same animal so they match in size and

shape. To make the roast, the racks are tied

into a circle with ribs up and pointing out,

leaving room in the center for stuffing. The

rib bones should be frenched so that the

ends of the bones are exposed (page 60).

The same technique can be used to make a

crown roast of lamb or of veal, though their

sizes will differ. The chine (backbone) must

be removed from the racks at the butcher

shop as it requires the use of a band saw.

(Most racks of pork, veal, and lamb have

Start by laying the two racks next to each other with the meat-side up and with the matching 1

had their backbones removed before sale.)

ends meeting.

Cover the exposed bone tips with alumi-

num foil before roasting to prevent burning.

After the crown roast is cooked, the tips of

the bones may be decorated with paper or

foil frills, if desired.

Thread the needle with more string and insert behind the first rib bone in the meaty section 3 above the end of the bone on the first rack, exiting at the end of the first loin. Insert the needle just behind the rib bone of the second rack and exit about 2 inches (5 cm) from the separation.

Remove the string, leaving it in place, then remove the needle.

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