Cuisine Fiend

veal roast


Roast veal

My grandmother who was Austrian used to say ‘Kalbfleisch ist kein Fleisch’ . I like to say that every time I’m having veal, people do get bored with me. It is true enough, having had a sizeable cutlet of veal will make you nowhere near as full and bloated as the same amount of beef would, other meats notwithstanding. It’s also supposed to be fantastically easy to digest – they used to feed it to babies as their first meat ever in the times before the jar gloop, and for a reason. Aren’t babies the early victims of fast food these days? I wonder sometimes.

It’s quite dry a roast, arguably better cold. My Austrian ancestor, as I recall, used to roast it only to be served cold, as charcuterie – again, for a reason.
I made a simple glaze with salty and sweet stuff but if you’d like more gutsy flavour, be my guest.

veal roast


  • a topside joint of rose veal, about 600-800g
  • salt and pepper
  • 2tbsp oyster sauce
  • 2tbsp pomegranate molasses or maple syrup
  • a little oil to drizzle  
Veal topside


Preheat the oven to maximum, 240C/475F/gas 9. Let the veal stand in room temperature for at least an hour. Brush the oyster sauce and the molasses or syrup all over the meat, season with salt and pepper and drizzle with oil. The baking tin might be a write-off after the sugary glaze burns onto it so lining the tin with foil or parchment is not a bad idea.

Marinated veal roast

Roast the veal for 20 minutes at maximum temperature, then turn the heat down to 180C/350F/gas 4. Now roast it for 15 minutes per pound of weight for rare, 20 minutes per pound for medium. Don’t go for well done, it will be tough and dry. My joint weighed 680g and it took 25 minutes to cook after the initial 20 min blast.  Remove from the oven and let it rest for at least 15 minutes before carving very thinly.

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