Roast Best End of Veal with Herb and Mustard Crust

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Have the meat prepared by your butcher. The chine bone should be removed and the thick, fatty piece of meat removed from the rib bones, which should be scraped clean. The joint will now be easy to carve in slices across the grain of the meat, parallel to the rib bones. Keep the bones and trimmings for stock.


  • 1.5 kg (3 lb) boned and trimmed best end of free-range veal
  • 150 mls (¼


Peel and finely chop the garlic and shallots, and mix with the rest of the ingredients for the crust. Spread the mixture over all the meat. Cover closely with clingfilm, or foil, and refrigerate overnight so that the meat takes on some of the flavours of the crust.

Next day, bring the joint to room temperature. Preheat the oven to