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Johnston’s Crown Roast


  • 6-10 lbs Johnston’s Crown Roast
  • 2 tbsp olive oil
  • 2 tbsp garlic minced
  • 4 tbsp chopped sage
  • 2 tbsp chopped thyme
  • 1 ¼ cups dry white wine
  • sea salt and cracked black pepper


  • Preheat oven to 350°F (180°C).
  • Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and garlic and season generously with the sea salt and cracked black pepper.
  • Sprinkle with fresh herbs and bake for 1 ½ to 2 hours, basting frequently with wine, until a meat thermometer reads of 140°F. Cook 20 to 22 minutes per pound.
  • Remove from oven and let rest at least 10 minutes before carving. Serve with cranberry or apple sauce.