It’s that roast beast feast time of year, when it’s almost de rigueur to make a very large piece of meat the focal point of your meal (vegetarians excepted).
The kind of meat — beef, pork, turkey, lamb — is less important than its size. You want something that makes people sit up and notice, something with stage presence, something that doesn’t require trimmings and sauces and garnishes. The meat should speak for itself.
A crown roast of pork fills the bill nicely. It even sounds majestic, although you’d need a gargantuan head for the coronation.
As with all good cuts of meat, a crown roast doesn’t need more than salt, pepper and a slick of oil for cooking. But fresh herbs and a little garlic, lemon and fennel seed can only make it better.