This special-occasion roast is formed from the rib section of pork or lamb loin by tying it into a circle, ribs up. After it's cooked, the tips of the bones are often decorated with paper frills. The roast's hollow center section is usually filled with mixed vegetables or other stuffing.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Crown Roast of Pork
- Crown Roast with Sourdough Dressing
- Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce
- Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy
- Crown Roast