How much per person
For roasting joints on the bone, allow 225-350g / 8-12oz raw per portion
For fillet or escalopes ( boneless ), 100-150g / 4-5oz raw per portion
Allow 1 veal chop taken from the loin or 1-2 cutlets from the neck end or top of the loin, depending on the size.
For breast of veal on the bone, knuckle on the bone and best end of neck on the bone, allow about 450g / 1lb raw, or when boned, allow 100-175g / 4-6 oz.
Carving Veal
Veal is similar in shape to beef or lamb when it comes to carving.
It is also a lot more tender than some meats, so it should cut much
more easily. Follow the directions for the other meats.
Roasting times for Veal
Remember that veal is a very dry meat with little fat of it's own
to help keep the flesh moist. If it is to be roasted in the normal
way, it is best to wrap streaky or fatty bacon rashers around it to help
counteract the lack of fat.
On the bone or boned and rolled -
1.25-2.25kg / 21/2-5lb
2200C / 4250F / Gas mark 7
Allowing 30 minutes per 450g / 1lb, and baste every 15 minutes for
the first
11/2 hours. For a larger joint which takes more
than 11/2 hours, it is wise to cover the whole joint
with foil for the rest of the cooking time.