
Roast Saddle of Veal

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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
preparation

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