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Meat and Game: Veal

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Internal temperature on a meat thermometer should be: medium, 70°C (160°F); well done, 80°C (175°F). Stuffed joints need an extra 5–10 minutes per 500g (1lb). Begin roasting in a preheated oven, 230°C, 450°F, Gas Mark 8 for 10 minutes, then at the temperature below:

Cut Temperature Time per 500g (1lb)
Boned rolled joint
Fillet, shoulder, topside 180°C, 350°F, Gas Mark 4 Medium: 20 minutes plus 20 minutes if necessary Well done: 25 minutes plus 25 minutes if necessary

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