My F&W
quick save (...)
Expert Guide

Pat LaFrieda’s Crown Roast Know-How

© Justine Sterling

Last week, master of all things meat Pat LaFrieda stopped by Food & Wine’s Test Kitchen to preview his upcoming book, MEAT: Everything You Need to Know due out this September, and to demonstrate how to expertly assemble a lamb crown roast (left). Here are a few tips, tricks and tidbits we learned from LaFrieda.

1. The only knot you need to know is a butcher’s knot, which is essentially a slipknot. It is used to tie the rib racks together and secure the roast.

2. When it’s the holiday season, Pat can prepare a crown roast in four minutes flat from start to finish.

3. As you french the ribs, make sure to save the meat between the bones. It’s called finger meat and it’s it worth putting aside for a delicious meal or addition to the feast.

4. Don’t be worried about using a small needle. While many of the other butchers he works with use a large, six-inch or more butcher’s needle, Pat opts for one that’s about the size of a typical household trussing needle.

5. There are four Pat LaFriedas. One is Pat’s grandfather, who started the company with Pat’s father (also Pat), then there’s Pat and finally, there’s Pat’s son, Pat LaFrieda IV. Fingers crossed the little man will follow in his father’s footsteps!

Related: Lamb Recipes
Centerpiece Roasts
Cutting-Edge Butcher Shops

You Might Also Like powered by ZergNet

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.