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Roast Leg Of Veal Recipe
|Boneless veal leg||3 Pound|
|Salt pork||1⁄4 Pound|
|Prosciutto slices/Cooked ham||4|
|Garlic||3 Clove (15 gm), cut in small|
|Ground ginger||1⁄2 Teaspoon|
|Dried basil||1 Tablespoon, crumbled|
|Olive oil/Corn oil||1 Tablespoon|
|Tomato juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2754 Calories from Fat 1381
% Daily Value*
Total Fat 153 g235.4%
Saturated Fat 52.9 g264.3%
Trans Fat 0 g
Cholesterol 1171.9 mg
Sodium 3631.4 mg151.3%
Total Carbohydrates 21 g7%
Dietary Fiber 7.2 g28.9%
Sugars 4.8 g
Protein 307 g614.5%
Vitamin A 39% Vitamin C 60%
Calcium 43.4% Iron 103.9%
*Based on a 2000 Calorie diet
Have the butcher lard the meat with strips of the pork and small rolls of the ham.
If you own a larding needle, you can do it yourself.
Jab the meat in several places with a sharp knife and insert the pieces of garlic.
Combine salt, pepper, ginger, and nutmeg and rub this mixture on the leg.
Arrange it in a baking dish and sprinkle with a little dried basil and plenty of olive oil.
Mix tomato juice with sherry and add to the pan.
Insert a meat thermometer in the flesh and roast in preheated moderate oven (350°F.) for 30 minutes.
Baste with the pan juices and continue roasting for another 30 minutes.
Baste again, adding more wine and tomato juice if needed.
Lower heat to slow (300°F.) and continue cooking for another 30 minutes, or until the thermometer registers an internal temperature of 165°F.
Serve with roasted potatoes, a good green salad, and hot French bread.
Use the pan juices as a sauce.
Makes 6 servings.