Veal (Carvery Rib)
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Similar to the rib of beef but with a more subtle and delicate flavour. Beautifully tender as a chop or roasted with a trivet of root vegetables.
Available as a 1-bone chop up to a large 3kg roasting joint.
Dutch veal.
Allergens are stated in BOLD CAPITALS
100% Veal
To cook a veal carvery rib, preheat your oven to 200°C. Season the veal generously with salt and pepper, then sear in a heavy-based pan with a splash of oil until browned on all sides. Transfer to a roasting tray and cook in the oven for approximately 20 minutes per 500g for medium, or adjust the cooking time to your preferred doneness. Rest for 15-20 minutes, loosely covered with foil, before carving. Serve with roasted potatoes, seasonal vegetables, and a rich veal or red wine sauce for a tender and flavourful roast.
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