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Usually made from pork, though sometimes from lamb, a Crown Roast is two loin rib racks joined together to make a circle. Every two or three bones, a partial cut is made to give the meat flexibility to bend. The ends are stitched together with string.

The ribs project upwards all around like the pointy bits on a crown. The hollow in the centre can be stuffed.

After cooking, each rib piece will carve like a pork chop.

Cooking Tips
Cook a Crown Roast of pork in an uncovered pan in the oven at 350 F / 175 C for 20 minutes per pound.

This is a relatively expensive joint of meat; consider using an instant read meat thermometer so that you're not tempted to dry it out through overcooking.

See Also:

Turkey Crown

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

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Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak