A roast of rib pieces of pork or lamb arranged like a crown in a circle with the bones pointing upward.
- ‘Remove the crown roast to a warmed serving dish, cover with a loose ‘tent ‘of foil and leave to rest for a good 15 minutes before carving.’’
- ‘This is good for large cuts of meat from tender areas, such as beef top round roast, eye round roast, round tip roast and tenderloin roast as well as pork loin roasts, crown roasts and tenderloins.’
- ‘For Christians, the Sunday before last was Easter - a celebration of resurrection and an occasion, perhaps, for enjoying a crown roast.’
- ‘Behind the fanfare of its form, a spectacular-looking crown roast is like any other roast - you just stick it in the oven.’