A Crown Roast of Lamb

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A dish very much favoured at small Edwardian dinner parties. Your butcher will prepare the crown of lamb if you order it a day or two in advance. The cutlets, well trimmed and joined only by the skin, are turned inside out, and fastened so that the dish looks exactly like a crown.

Place 3 oz. (90 g.