It is true that joints of veal are lean and fine-textured and, if they are not roasted carefully, tend to dry out. If you would like to serve roast veal, cook it at 160C for 35-40 minutes per kg and baste the meat often during cooking. Another useful way to keep a joint of veal moist is to marinate the meat first in a mixture of olive oil and lemon juice or white wine. Parsley, thyme and garlic can be added for extra flavor. The meat should be basted often with the marinade while cooking.
An easy alternative is to cook the veal joint gently in a heavy casserole dish by the moist, pot-roasting method. This will keep the joint tender and prevent the meat from drying out.
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Asian Recipes **
