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Roast Leg Of Veal

Western.Chefs's picture
  Boneless veal leg 4 Pound
  Freshly ground black pepper To Taste
  Salt pork 1⁄2 Pound
  Garlic 2 Clove (10 gm)
  Carrot 1 , coarsely chopped
  Onion 1 , quartered
  Thyme 1 Pinch
  Bay leaf 1
  Butter 1⁄2 Cup (8 tbs), melted
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste

1. Have the butcher lard the veal with fat and tie it securely.
2. Preheat oven to slow (300° F.).
3. Rub the roast with salt and pepper and cover it with thin strips of salt pork.
4. Place the veal in a roasting pan and insert a meat thermometer in the thickest part of the roast. Surround the meat with the garlic, carrot, onion, thyme and bay leaf. Roast the meat, basting frequently with melted butter and wine, until the meat thermometer registers 170° F., about two hours. Skim fat from surface of sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4924 Calories from Fat 2957

% Daily Value*

Total Fat 330 g508%

Saturated Fat 146 g729.8%

Trans Fat 0 g

Cholesterol 1852 mg617.3%

Sodium 4834.5 mg201.4%

Total Carbohydrates 30 g9.9%

Dietary Fiber 4.9 g19.5%

Sugars 11.2 g

Protein 396 g792.4%

Vitamin A 262% Vitamin C 31%

Calcium 23.8% Iron 97.1%

*Based on a 2000 Calorie diet

Roast Leg Of Veal Recipe