Does anyone still cut crown roasts out of Lamb? I normally tie both loins together to make 1 crown roast. Do you have any better luck with "French Styling" the bones?
I can make mini crowns out of one rack but having to cut deep into the meat compromises the cooking. It tends to dry out. I generally french 2 racks for one crown. We don't make too many around here, usually 1 or 2 for Christmas or Easter.
We make them from two or sometimes three racks. For two rack roasts, I like to always use a left and a right side. They fit better that way end to end. I've never seen a one rack crown roast. We'd just recommend they use a whole rack cooked flat instead of trying to make it into a circle. On crown roasts, we charge by the rib, maybe $3.00 each rather than a certain price per pound. We sell lots for the December holidays and a few now and then the rest of the year.
I do but only during holidays.. if they want a crown roast rather than just a rack of lamb I ask how many people are eating it and then i can figure out how many racks to tie together.
