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Roast Saddle of Veal

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by: Jenn






This is a special cut - the whole lower back of the animal - that contains all the loin chops. Its anatomy matches that of a saddle of lamb. If your butcher doesn't know what you are talking about, tell him or her that the number of the cut is 331 (from the meat buyers guide butchers use). The saddle will come with its flaps (the equivalent offlank steaks, which you can use to surround the roast, so they contribute to the jus) and may even come with its kidneys and their surrounding fat. The whole saddle will likely weigh around 35 pounds, but after trimming will weigh closer to 15 pounds, 5pounds of which will be bone. In short, you are getting 10 pounds of pure meat, enough for a big crowd. Makes 20 main-course servings.




ingredients

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serves: 20

1 saddle of veal (about 35 pounds)

4 onions (quartered)

5 carrots (peeled and cut into 1-inch sections)

Salt

Pepper

4 cups veal (or chicken broth, or as needed)

Nutrition Facts
Roast Saddle of Veal

Servings Per Recipe: 20

Amount per Serving

Calories: 1159

  • Total Fat: 53.8 g
  •     Saturated Fat: 22.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 651.5 mg
  • Sodium: 662.9 mg
  • Total Carbs: 3.5 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 1.7 g
  • Protein: 154.1 g
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preparation

c835a307fdf01bffc8f1902aa27fb91773040bbb.jpg 1.  Let the roast sit at room temperature for about 4 hours before roasting. Pull out the suet - the white fat on the inside - and the kidneys, if they have been left in. Being careful not to cut into the loin meat, cut off the flaps where they join the loin muscles. Slide the knife along the inside of the ribs, detaching them from the meat without cutting into it. Twist off the ribs and save. Trim most of the fat off the back of the saddle, leaving only a thin layer and the silver skin. Trim the meat off the flaps, and then cut it into 1/2-inch-wide strips.

2.  Put the strips of flap meat, the ribs, and the vegetables in the roasting pan and put the pan in the oven. Turn the oven to 400°F (no need to preheat) and roast for about 1 1/2 hours, or until the juices from the meat have released into the pan and are beginning to caramelize.

3.  Season the roast with salt and pepper and tie it up to keep it compact. Place it in the roasting pan on top of the meat and vegetables. Roast for about 2 hours, or until an instant-read thermometer inserted into the center of the roast away from bone reads 130°F. If at any point the juices in the roasting pan start to darken and threaten to burn, add 2 cups of the broth. Transfer the roast to a warmed platter, cover it loosely with aluminum foil, and let it rest while you make the jus.

4.  Place the roasting pan on the stove top over high heat and boil down any juices until they congeal and caramelize. Pour out or ladle out the fat, and add the remaining 2 cups broth. Boil while stirring and scraping the bottom ofthe pan with a wooden spoon until all the caramelized juices dissolve and the liquid has reduced by half. Strain through a fine-mesh strainer into a warmed sauceboat.

5.  Carve the roast in the same way as for the saddle of lamb and serve. Pass the jus at the table.

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