Print this Recipe.
Holland Veal Roast
Serves 12
Ingredients
6-7 lb Veal Roast 3.2kg
garlic
1 stick of butter
to taste: salt and pepper
1 onion, sliced
Directions
Salt, pepper, and garlic the meat.
Place in Dutch Oven.
Top with onions and butter.
Insert meat thermometer so it is centered in largest muscle.
Roast oven (325ºF) to 160ºC as noted on meat thermometer.
Suggested roasting times
Leg of veal – 25-35 minutes per pound.
Boneless, 40-45 minutes per pound.
Shoulder, 25 minutes per pound.
The gravy is delicious.
Serve with: mashed potatoes.
Recipe source (Dutch Valley Veal – Favorite Recipes)
[print_linkl]
Posted in leg, roast | 
Tags: dutch valley, leg, leg of veal, leg roast, meat thermometer, potato, roast, veal, veal leg roast, veal roast
