Crown roast

Our succulent crown roast makes an impressive centrepiece for special occasions and comes with mini chefs’ hats for a professional finishing touch. It’s formed from two six- or seven-rib racks, French trimmed and tied together to give you 12 or 14 cutlets. And because we cut through the backbone between each cutlet, they’re easy to divide up and serve.
Crown roast tastes best filled with a fruity or herby stuffing. Just fill the cavity, cover the stuffing and ribs with foil, and pop into a preheated oven (200˚C/fan 180˚C/gas 6) for around 40 minutes. When cooked, allow the crown to rest – and don’t forget to add the chefs’ hats before serving! Approx. weight xxxg-xxxg.