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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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Last Modified : 02/17/12 02:37 PM

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