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Oven Roasting VEAL

Veal for Oven Roasting:

  • Veal Shoulder Blade Roast
  • Veal Shoulder Arm Roast
  • Ground Veal (Meat Loaf)
  • Veal Rib Roast
  • Veal Breast


  • Tongs
  • Platters (prep and serving)
  • Meat thermometer
  • Heavy-gauge roasting pan with baking rack


  1. Choose a roasting pan 1 to 2 inch deep, with a rack large enough to hold the meat.
  2. Place meat on the rack. Place in the oven. Check with a meat thermometer until desired temperature is reached. Refer to roasting temperature guidelines to know what your desired temperature is.
  3. Sear meat in a 450° oven for approx. 15 minutes, reduce heat to 350° and continue to roast.
  4. Check Temp: Check internal temperature for doneness by inserting meat thermometer into thickest part of meat. Refer to meat thermometer's gauge for preferred doneness.
  5. Remove and rest meat: Remove from the oven when it reaches cooked target internal temperature. Let meat stand 10 to 15 minutes before slicing.