The best veal roast for dry-heat roasting is the rib roast (also called rack of veal or veal standing rib roast). Considerably smaller than a beef rib roast, it is ideal for small elegant dinners. Delicious as it is, it can be difficult to find. Butchers who sell veal are more likely to cut the rib rack into chops, so you may have to specialorder it. Bone-in loin roast (sometimes called saddle of veal) is another great cut for roasting. Some butchers may offer roasts cut from the leg or sirloin. Both the sirloin and the top round leg roast are good for roasting. Be careful not to overcook them, because they can dry out.
VEAL ROASTS AT A GLANCE:
RIB ROAST (RACK OF VEAL OR VEAL STANDING RIB ROAST)
- Best veal roast for dry-heat roasting
- Considerably smaller than beef rib roast, ideal for small elegant dinners
- Delicious but difficult to find
- Butchers may need to special order
- Makes 6 generous portions or can be sliced to feed 8 people
- Very expensive
BONE -IN LOIN ROAST (SADDLE OF VEAL)
- Another great cut for roasting
- Some butchers may offer roasts cut from the leg or sirloin
- Tender but can dry out if overcooked
SIRLOIN ROAST, BONELESS
- Cut from the leg
- Easy to carve and tender
SHOULDER ROAST,BONELESS (VEAL CHUNK SHOULDER CLOD, VEAL SHOULDER ARM ROAST, ROLLED VEAL SHOULDER ROAST)
- Can be roasted but may be chewy
- Better used for pot roast or stewing meat
- Good buy
- Look for 4-6 pound roast serving 8 or more
ARM ROAST, BONE-IN OR BONELESS (VEAL CLOD ROAST)
- Lots of rich flavor
- Dry-roast or pot-roast
