You need not choose the very expensive Dutch veal for this – you can use the smaller English kind which is sometimes quite cheap. The gravy is the important thing and can make an ordinary Sunday joint really special. If possible, prepare the meat for roasting several hours or even the day before you cook it.
Make deep incisions in the meat and poke the crushed juniper berries and the chopped garlic in as far as you can. In a cup mix the lemon juice and about twice the amount of olive oil – if you have a garlic crusher add a small clove of crushed garlic, salt and black pepper. Rub this mixture all over the meat. Put the meat in a roasting pan spooning any extra mixture over the meat. Cover the pan with foil and leave in a cool place for several hours. Once or twice spoon any juice which has slipped off the meat over it again. Allow about 35–40 minutes per pound to cook.
© 1976 Josceline Dimbleby. All rights reserved.