Right royal roast
There’s something regally festive about a crown roast. Capped with little frilly paper hats, the end of the rib bones of lamb, pork or a veal rib roast, stand proudly in a circle forming a dish fit for a monarch.
I’ve always thought crown roasts were an English tradition as a recipe I have dates back to 1910. But no, the crown roast was an American creation designed to entice people to eat lamb in a nation not interested in this meat.
Crown roasts are best prepared by your butcher (ensure you order well in advance) and can consist of two to four racks depending on their size and the number of guests. You can always cook two crowns — one slightly smaller than the other — and stand the smaller in the centre of the other one for a two-tiered effect.
Crown roasts are easy to carve and can be roasted with or without stuffing and enjoyed hot or cold. Since the meat is cooked on the bone it tends to have great flavour.
Store vacuum-packed hams in the refrigerator in the protective packaging, until ready to glaze. If the ham is to be served hot, first remove the skin by carefully running your hand just under the skin, starting from the thicker end, and pull it off. Score the fat diagonally with the tip of a sharp knife to create a diamond effect. Brush it with a glaze and cook it at 160 degrees Celsius for about 10 minutes per 500 grams. If the ham is to be served cold, glaze it then cook at 180 degrees Celsius for about 45 minutes. During both methods of cooking, brush with more glaze three or four times.
Ask your butcher to prepare the crown or MYO using 2 large racks of lamb and tie them together at the ends with string to form a crown — fat-side inside. Get the recipe
A beef fillet is given Moroccan treatment. Get the recipe
Ask your butcher to finely score the skin of the boned rolled shoulder. Get the recipe
This yummy Italian dish is great for a buffet brunch or lunch. Lean beef could be used in place of the veal. To make the flesh paler, soak the beef in milk for 30 minutes prior to preparation. Serves 8.
1.5kg boneless veal roast
2 cloves garlic, slivered
1 litre chicken stock
1 ¾ cups white wine
2 cups water
2 each: onions, carrots, celery stalks, sliced
2 each: bay leaves, parsley sprigs
8 whole peppercorns
½ cup light olive oil
1 egg yolk
185g can tuna in spring water
4 anchovy fillets
2 tablespoons lemon juice
¼ cup each: cream, veal stock
2 tablespoons capers
- With the point of a sharp knife, make some deep incisions in the veal. Insert a sliver of garlic in each one. Cover the veal with cold water and bring to the boil for 1 minute. Drain and rinse the meat.
- Place in a heavy saucepan just large enough to hold the meat comfortably. Add the stock, wine and enough water to cover. Then add the vegetables and seasonings. Cover and bring slowly to the boil. Reduce the heat and simmer for 1 1/2 hours, until the meat is tender. Cool.
- Meanwhile, prepare the sauce. Combine the oil, egg yolk, drained tuna, anchovies and lemon juice in a blender. Process, until smooth. Stir in the cream and enough strained stock to produce a thin consistency. Add the capers.
- When the veal is cold, thinly slice. Spread a thin film of the sauce on a serving platter. Neatly arrange the veal on the sauce. Pour the rest of the sauce over the meat. Cover with plastic film and refrigerate for at least 3 hours. If preferred, garnish with lemon slices, olives, capers and parsley.