Don’t just plop it in the pan. Rub the skin with softened butter, salt, and pepper like you’re giving it a spa treatment. For extra points, slide fresh rosemary or sage under the netting—the boneless shape makes it a breeze.
A quick note: Many boneless crowns come with a stockinette net. Cook it with the net on; it holds the shape and keeps the meat snug. Just snip it off before slicing, and you’ll have neat, Instagram-ready rounds.
If you want crispy, golden skin, remove the net for the last 15 minutes and blast the heat to 400°F. That’s how you get the party started on the outside.
