Roast rolled veal loin with sage, lemon and spinach stuffing

Longe de veau à la sauge, citron et épinards farcis

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This was cooked for me at a French friend’s house for supper while I was travelling around France and writing this book, and it was so good that I had to get the recipe. In homage to her, it should really be called Veau de Jane!


  • 600 g (1 lb 5 oz) veal loin
  • 25


Preheat the oven to 160°C/325°F/Gas 3. With a large sharp knife, cut into the loin lengthways and cut round, so turning the loin into a flat sheet. Place the meat between two sheets of greaseproof paper and beat with a mallet until even and flat and measuring about 30 x 20cm (12 x 8 in