Lamb Rib Crown Roast

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Lamb rib crown roast is cut from half of the rib. The rib bone is trimmed one to two inches from the end. The ribs are curved and secured to resemble a crown when the roast rests on the backbone. This cut of meat is usually prepared by roasting.

Lamb shoulder blade chops are cut from the blade portion of the shoulder and contain part of the blade, bone and backbone. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.