Cooking 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.

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.