1 - lamb crown
3 - cups day-old bread
1/2 - cup chicken stock
1/2 - cup celery & leaves, chopped
1/2 - cup onion, minced
1/2 - cup mushrooms
4 - Tablespoons butter
1/2 - teaspoon salt
1/4 - teaspoon pepper
1/8 - teaspoon summer savory

• Have your butcher prepare the crown roast. Place upright in roasting pan. 
• In a mixing bowl, soak the cubed bread in the chicken stock and mix with other ingredients. 
• Fill the crown with the stuffing. 
• Butter a slice of bread and place it face down on top of the stuffing. 
• Roast 35 to 40 minutes for each pound of lamb. 
• A half hour before roasting is finished, remove the crust from the top of the stuffing and allow it to brown on top. 
• Serve with currant jelly.