Rôti de Veau au Romarin

Roast Veal with Rosemary

Preparation info
  • Serves

    6–8

    .
    • Difficulty

      Medium

Appears in
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

It is encouraging that in Britain veal is becoming better value and more popular every year. The alliance of veal with rosemary is well established and is very good.

Ingredients

  • 1½–2 kg (about 3–4 lb) piece of roasting veal
  • 1–2 cloves

Method

Use a sharp-pointed knife to make 12–18 small incisions all over the meat. Tuck a sliver of garlic and a few spikes of rosemary into each. Season the meat and spread most of the butter over it.

Place the joint in a lightly buttered roasting tin and pour in half a