Roasting Veal

Roasting veal is a straightforward affair. But like many of the simplest things, it can also be a bit tricky. Unlike beef or other red meats, which are cooked to varying degrees according to taste, veal is done at what for beef would be the equivalent of medium. Only in the most pretentious restaurants do waiters ask you if you want your veal rare. You don’t. You want it cooked to the point at which it is pink and moist inside, with only a trace of the translucence of raw meat. The exact temperature of perfect roast veal, after resting, is 137°F. As with all roasts, the internal temperature continues to rise after the meat is removed from the oven. If you anticipate a rise of 7 degrees, and take the roast out at 130°F, your veal will be perfectly cooked.