Veal is very mild, lean meat from calves one to four months old. The roasts can be roasted or braised. Rubs can be used also as a savory way to bring out the flavor.
Varieties of veal roasts include blade roasts, sirloin roast and boneless leg roast.
Veal Roast with Apricot-Thyme Chutney
Give your family a gourmet dining experience in the comfort of your home. Exceptionally tender veal roast is seasoned with sage and garlic and perfectly complemented by a sweet apricot-thyme chutney. Complete this special meal with asparagus and wild rice.