2584 Longe de Veau

The loin of veal is the equivalent of the sirloin of beef, that is to say it is that part of the carcase lying between the top of the leg and the first ribs.

The loin of veal may be roasted or braised; for braising it is more usually completely boned out leaving the flank a little longer; it is then rolled on to the flank, enclosing the lightly defatted kidney.

If the loin is not required boned, the kidney should be left attached but not trimmed of its fat and the chine bone should be trimmed to facilitate carving when cooked.