Crown Roast

Unknown

What cut of meat is the pork "Crown Roast" from, and why is it $50 at the grocery. [p]Jerry

The Naked Whiz

Jwirlwind,
One reason it is $50 is that if they prepare it properly and french the bones, it is a fair amount of work. If they don't prepare it properly, maybe it is because they are greedy b*st*rds. :-) Seriously, Rum will answer the part of the pig question. I think it is pork loin with the bones still attached. Sort of like a rib roast on a cow? Do I win?[p]TNW

Unknown

Yo TNW, I am not Rumrunner and I don't play him on TV, but I will answer your question - Yes, you win!

Now here is Johnny to tell you what you have won..........[p]You are right as rain in stating that the pork crown roast comes from the loin area of the piggy. The Frenched bones you see are the back ribs bones of the hog. As you have stated, there is some labor involved in assembling one of these roasts. The bigger crown roasts I have seen are actually two roast that have been tied together. The link below explains the process.[p]Years ago, I used to buy whole lambs that had been cut in half directly down the center of the spine (chine bones). I bought enough of these lambs and practiced enough without any instruction and taught myself how to cut my own crown roasts. All I used was a hack saw with a sterilized blade and a sharp boning knife. Once you know what you are doing, it isn't that big of a deal.[p]The last time I saw a crown roast of lamb in a grocery store was here in KC about five years ago. The price for the roast was $17.99 per pound. The roast weighed about five pounds and the price of it was higher than what I paid for a whole lamb![p]This cut from either the lamb or the hog is easy to cook and makes a wonderful show piece that will impress your guests.[p]Lager,[p]Juggy
[ul][li]You win the crown![/ul]

Rumrunner

Juggy D Beerman, LOL, too funny! Good link, too