Roast Leg of Veal

Preparation info

  • Difficulty


  • Six to eight


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • A 4-pound boneless veal roast, tied
  • 4 tablespoons (½ stick) butter
  • Salt and freshly ground black pepper to taste
  • 2 sprigs fresh thyme or
  • ½ teaspoon dried thyme
  • 1 whole bay leaf
  • 1 whole clove garlic


  1. Preheat the oven to 325 degrees.

  2. Select a small pan for roasting the veal, one in which the meat will rest comfortably and with sides not too high. There should be room around the roast for scooping up the pan juices for basting the meat.

  3. Place the pan on top of the stove and heat the butter. Add the veal and, using the fingers, turn the meat around in the butter until the meat is coated. Sprinkle with salt and pepper.

  4. Sprinkle the thyme around the roast. Add the bay leaf and garlic to the pan. If a meat thermometer is available, use it. Stick the thermometer into the center of the roast and place the roast in the oven.

  5. Use a heavy kitchen spoon to scoop up the fat and juices from around the meat to baste it. Baste often and continue cooking until the meat thermometer registers 160 to 165 degrees. You may cook the roast longer if you like it well done. Preferably, however, the roast should be slightly pink inside. The total cooking time should be from about 2 to 2¼ hours. Serve the roast, cut into thin slices, with the natural pan juices.