Roast Saddle of Veal

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This is a special cut—the whole lower back of the animal— that contains all the loin chops. Its anatomy matches that of a saddle of lamb. If your butcher doesn’t know what you are talking about, tell him or her that the number of the cut is 551 (from the meat buyer’s guide butchers use). The saddle will come with its flaps (the equivalent of flank steaks, which you can use to surround the roast, so they contribute to the jus) and may even come with it