About this cut:
Our leanest Rose Veal roast is cut from the eye of the shoulder, and takes beautifully to a brine or marinade. Shallots, rosemary, garlic, and honey are our favorite flavors with this roast. Cloves and cinnamon are wonderful as well. Slice thinly to serve.
Basic Cooking Technique
Dry roast to rare or medium rare. If brined first, can be roasted to medium. If serving immediately after cooking, tent with foil for 10-15 minutes before serving. If making ahead, cool and then refrigerate. You'll be able to slice thin slices when the meat is cold, then you can reheat them gently in a tightly covered pan with some liquid, taking care not to let the meat dry out (or serve at room temperature).
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