A crown roast is a showpiece dish made from two racks of best end of neck — lamb or pork — curved and tied together so they stand in a ring, with the rib bones pointing upward like the points of a crown. The butcher frenched the bones, scraping them clean, and after roasting the exposed bone ends are traditionally dressed with paper frills. The ring encloses a hollow centre that is filled with a stuffing, often a herbed breadcrumb or sausage-meat mixture, so the joint roasts and serves as a self-contained centrepiece. Because the meat cooks evenly around the circle and the presentation is dramatic, the crown roast is a classic choice for festive meals and banquet carving. It belongs to traditional European butchery and celebratory cookery rather than everyday roasting.