Roast Veal

Preparation info

  • Difficulty


  • Makes about


    servings per pound of bone-in roast

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


  • Select bone-in veal roast from leg, loin, rump or shoulder, or a boned and rolled roast from rump or shoulder. Place fat side up on rack in shallow pan. Lay strips of bacon over top to provide more fat. Insert thermometer in thickest part of meat, using care that the tip does not touch bone or fat.
  • Roast in slow oven (300 to 325°) until thermometer registers 170°, about 25 to 35 minutes per pound for bone-in roasts, 40 to 50 minutes per pound for boned, rolled roasts.