Heat oven to 325ºF. Season meat with salt and pepper. Place meat bone ends up in open shallow roasting pan: wrap bone ends in aluminum foil to prevent excessive browning. To hold shape of roast, place small oven-proof bowl or cup in crown.

Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone. Do not add water. Do not cover. Roast 30-35
minutes per pound or until meat thermometer reaches 170 degrees.

One hour before meat is done, remove bowl from center of crown: fill crown with your choice of bread stuffing (or try ours). Use about 8 cups of stuffing for a 8-pound crown.Cover just the stuffing with
aluminum foil during first 30 minutes.

When roast is done, remove foil from bone ends and replace with crab apples or paper frills. Optional: garnish stuffing with sliced ater chestnuts.

To carve, remove stuffing to serving bowl; cut between ribs.
Serves 12.