1 To make up the stuffing: mix together the breadcrumbs, suet, raisins, salt and pepper, orange juice and the eggs.
2 Lay the veal flat and spread the stuffing over it. Roll up the veal and tie with thin string at 2.5cm/1 inch intervals all along the length.
3 Place the butter in a small bowl and microwave on full power for 30 seconds. Brush the melted butter over the veal, and sprinkle over a little salt.
4 Put the veal into a roasting bag and arrange, on an unturned saucer, in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish.
5 Snip the bag at its base in three places, and microwave on full power for 10 minutes. Microwave on power 8 for 26 minutes, turning the joint over and round half way through cooking.
6 Allow to stand, covered with a 'tent' of foil for 15-20 minutes.
7 Uncover meat and place under a preheated hot grill (broiler) to brown the top.
8 Place the marmalade in a small jug and microwave on full power for 1 minute. Sieve and use to glaze meat.
9 Garnish with orange slices.