The Everyday Meat Guide: A Neighborhood Butcher's Advice Book by Ray Venezia Chris Peterson

Author:Ray Venezia, Chris Peterson [Ray Venezia, Chris Peterson]
Language: eng
Format: epub
Tags: Food*Cooking*Ingredient*Meat, Cookbook
Publisher: Chronicle Books LLC
Published: 2016-04-01T16:00:00+00:00

038

Crown Roast

Although pork crown roast is popular, the original and authentic crown roast is made with lamb, which provides a deeper, richer flavor than any pig can offer. The crown is the product of butchering skill, rather than a specific cut, since it is made with the rack of lamb. A single rack of lamb serves two people. The crown roast, which is made from at least two racks, will feed a bigger crowd and makes a festive presentation. The racks of lamb are tied together and then bent into a circle. The bones are Frenched so that they stick up like the spikes on a crown. Although it’s possible to form the crown roast at home, having a butcher do it for you guarantees success.

What to look for: A good crown roast is made of racks that are all exactly the same size, so that they match up correctly when the crown is tied. This will also ensure proper and even cooking. The chine bone needs to be cracked between each rib just enough so that it flexes, but not so much that the rib meat eye is cut.

How to cook it: Crown roasts are almost always slow roasted. I cook mine at 350°F [180°C] for 21/2 hours. Before you put the crown in the oven, cover all the exposed rib bones with aluminum foil to keep them from turning black during cooking. The center is traditionally filled with stuffing before serving. The stuffing can be cooked in the oven while the crown roasts or made on the stove top.

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