Christmas Critter

I haven't decided yet on which carcass to serve for Christmas, a crown roast of pork or lamb. Has anyone made either one? I have been finding a lot of recipes that say to just sprinkle with herbs and toss in the oven for 90 minutes. How do they taste?

Like pork and lamb?

On the one hand, yeah, roasting is a relatively simple act, but if your cookbooks really just say to toss a $80 piece of meat in an oven and take it out after 90 minutes regardless of weight, your own evaluation of doneness, etc., you need new cookbooks.

With that heading, we thought you meant something like oppossum or raccoon.

Mike G wrote:Like pork and lamb?

I meant more like texture, that sort of thing. Ground beef and porterhouse don't taste the same, even if they're both beef.
One recipe did mention a temp, another a doneness (medium, I believe).

jlawrence01 wrote:With that heading, we thought you meant something like oppossum or raccoon.

That's more of an Easter thing.

They're both rib roasts, so you could compare them this way crown roast is to pork or lamb chop as rib roast is to ribeye steak.

I've always wanted to try a crown roast, but it's not in the budget...