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Here are Suggested Cooking Times for Veal
Remember that every oven cooks differently, and that you
NOT leave the meat thermometer in the meat while it's Cooking. It will
create a false reading and overcook the meat were the thermometer was stuck.
Timetable for Roasting Veal at
325*F.
| Veal
Roast Cooked at 325*
Internal Temperature 170*
|
| Leg (Rump or Round
Roast) 5 to 8 lbs. |
3 to 3 1/3 hrs |
| Loin 4 to 6 lbs. |
2 1/3 to 3 hrs |
| Rib (Rack) |
2 to 3 hrs |
| Shoulder (Arm or
Blade Roast) |
3 1/2 hrs |
| Shoulder (Boneless) |
3 to 4 lbs. |
| Bone-In 5 to 8 lbs. |
3 to 4 1/2 hrs |
| Boneless 10 to 14 lbs |
2 to 3 1/2 hrs |
| Internal temperature
of Veal Roasts should be at least 170* |
| Veal
Pot Roasts
Timetable for Braising Veal Pot Roasts
|
| Veal Breast
(Boneless) 2 to 3 lbs. |
1 1/2
to 2 1/2 hrs. |
| Veal Breast
(Stuffed) 3 to 4 lbs. |
1 1/2 to 2 1/2 hrs. |
| Leg Rump
(Bone-In) 5 to 6 lbs. |
2 1/2 to 2 3/4
hrs. |
| Leg Rump
(Boneless) 3 to 4 lbs. |
2 1/2 to 3 1/4
hrs. |
| Shoulder Blade Roast 2 1/2
to 3 lbs. |
3 1/4 hrs. |
| Shoulder Arm Roast 4 to 5
lbs. |
2 3/4 hrs. |
| Shoulder (Boneless) 3 to 5
lbs. |
2 1/2 hrs. |

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