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3 Easy Steps To Roasting Veal
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Heat oven to 325°F.
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Remove roast from refrigerator and place on rack in a shallow roasting pan (fat
side up). Season roast before cooking, if desired. Insert ovenproof meat
thermometer so tip is centered in thickest part of roast, not resting in fat or
touching bone. Do not add water; do not cover.
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Roast according to the following chart in 325°F oven. Transfer roast to carving
board; tent loosely with aluminum foil. Let roast stand 15 to 20 minutes.
(Temperature will continue to rise 5°F to reach desired doneness and roast will
be easier to carve.)
| Veal
Roasting Guidelines (based on preheated 325°F oven temperature) |
| Veal Roast |
Weight |
Approx. Cooking Time/
Minutes per pound
|
Remove roast from oven
when internal temperature reaches |
|
Loin Roast |
3 to 4 lbs. |
Medium: 34 to 36
Well: 38 to 40 |
155°F
165°F
|
| Loin Roast, boneless |
2 to 3 lbs. |
Medium: 18 to 20
Well: 22 to 24 |
155°F
165°F
|
| Rib Roast (chine bone removed) |
4 to 5 lbs. |
Medium: 25 to 27
Well: 29 to 31 |
155°F
165°F
|
| Rib Roast, boneless |
2 to 3 lbs. |
Medium: 26 to 28
Well: 30 to 33 |
155°F
165°F
|
| Crown Roast (12 to 14 ribs) |
7-1/2 to 9-1/2 lbs. |
Medium: 19 to 21
Well: 21 to 23 |
155°F
165°F
|
| Rump Roast, boneless |
2 to 3 lbs. |
Medium: 33 to 35 Well: 37 to 40 |
155°F
165°F
|
| Shoulder Roast, boneless |
2-1/2 to 3 lbs. |
Medium: 31 to 34 Well: 34 to 37 |
155°F
165°F
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