Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward. The circular pattern, with the ribs pointed upward, takes on the appearance of a crown, thus the origin of the "crown roast" name. Prior to the roasting process, aluminum foil or foil caps are placed on the tips of the ribs to protect them from burning and are often replaced with paper or decorative foil "frills" when the roast is served. The open center of the crown is often filled with stuffing, vegetables, or potatoes that are baked with the roast.
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