Roast Juniper Veal and Special Tomato Sauce

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

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.


  • 1 joint of veal on the bone – about 4 lb would do for 6 people (1.8 kg)
  • olive oil


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