I was going to do a porchetta for Xmas but now I’m thinking I will do a Crown Roast. I’ve never seen these before, nor has Mrs Bilda, but it’s essentially 2 or 3 rib racks tied to make a circle with the rib bones pointing up. Either pork or lamb, but I’m leaning towards frenched lamb.
https://www.seriouseats.com/2014/12/how-to…iday-roast.html
22 people so probably will do either 3 racks of 8. So a crown of 24 ribs.
different preparations have either the sinew side of the rib to the interior or the outside. I don’t know which way would be best. I plan to cook on the Kamado with the stone setup as indirect cook. My instinct is to put the sinew side to the outside?
definitely no stuffing. I’m thinking cook slowly with a hot finish.
I’ve not decided on glaze or sauce.
I wnt be putting those silly rib paper caps on that’s for sure!
Keen to get any tips please!!