Crown of Lamb

From 1917: Select parts from two loins containing ribs, scrape flesh from bones between ribs as far as the lean meat. Then trim off the back bone. Shape each piece in a semi-circle, having ribs on the outside, then sew pieces together to form a crown. Trim the ends of the bones off evenly and be sure not to leave them too long. Wrap each bone in a strip of fat salt pork to prevent the bone from burning. Cover with buttered paper and roast about 1 ¼ hours. When done and ready to serve, remove the pork from the bones and fill the centre with the peas.