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crown roast


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A crown roast consists of two or more rib sections of lamb (or occasionally veal or pork) prepared for roasting by being bent into a circle so that they resemble a crown. The term appears to be comparatively recent, and of American origin. It is not recorded before 1934, when it appears in the second edition of Webster's New International Dictionary (although Fannie Farmer in her New Book of Cookery (1912) mentions a ‘roast crown’, which was actually of pork).

Subjects: Cookery, Food, and Drink.


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