Pork and lamb come in the same luscious cut, although they go by different names. Crown roast of pork is the uncut rib chops formed into a circle, or crown, and tied by the butcher into a glorious roast. Rack of lamb is made up of the rib chops, too. The flavor can't be beat, though. All three rib roasts are terrific eating.
Some butchers say they're the best cuts of all.
The more a muscle is used, the more flavor it has but the tougher it gets. The rib roast's location in the center of the animal gives it the hearty flavor of the tough chuck, with the tenderness of the less flavorful loin. As a bonus, rib roasts are easy to cook. The only equipment needed is a meat thermometer and a roasting pan. Unless you want to get fancy, all you have to do is pop the roast into the oven and set the timer.