Roast Loin of Veal

roast loin of veal

Roast Loin of Veal

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One of the most elegant dishes to serve, roast loin of veal is simple to make and the perfect centerpiece for a dinner party.
Servings: 6
Calories: 463


  • 3 lb loin of veal with kidney
  • salt and freshly milled white pepper
  • 2 bouquets garnis
  • 1 onion
  • 1 to mato
  • 4 tablespoons oil
  • 1 bay leaf
  • 3/4 pint hot meat stock
  • 1 teaspoon paprika
  • 4 tablespoons double cream


  • Wash the meat well in cold water, wipe it dry and rub in salt and pepper. Trim and coarsely chop the herbs. Cut the onion into wedges. Wash and quarter the tomato.
  • Heat the oil in a roasting tin on the hob and brown the veal all over, then transfer the tin to a hot oven (220°C, 425°F, gas 7) and roast the meat on the bottom shelf for 1 1/2 hours.
  • After 30 minutes, add the chopped herbs, vegetables and bay leaf. Gradually add the hot stock, reserving a small quantity, and baste the meat. After 1 hour, reduce the heat to 200 c, (400 f, gas 6). When the meat is cooked, transfer it to a warm plate.
  • Dilute the roasting juices with the remaining stock, strain, add the paprika, thicken with the cream and season to taste.
  • Serve with: tomatoes stuffed with sweetcorn and peas, Croquette Potatoes, and asparagus tips.
Calories: 463 kcal
Carbohydrates: 4 g
Protein: 46 g
Fat: 29g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 200 mg
Sodium: 309 mg
Potassium: 909 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 345 IU
Vitamin C: 5 mg
Calcium: 52 mg
Iron: 2 mg
Ingredients Veal
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