Roast veal loin

Ingredients for 4 servings:

• 1,000 g roast veal (back), boned
• 250 g butter (sweet cream butter)
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Have the butcher bone a well-hung loin of veal. It’s best to order it 14 days in advance. Put butter in a shallow dish, ideally not much larger than the piece of meat. I use the glass lid on my oval roasting pan. Preheat the oven to approximately 180°C and melt the butter until it’s hot. It should be about finger-deep in the hot roasting pan. Place the roast in the pan and make sure the butter doesn’t brown, otherwise the heat is too high. Turn the meat several times during roasting and brush with butter. Only add salt once the pores have closed. The roast needs about 20-25 minutes this way. Do a pressure test. If the meat can still be pressed in a little, it’s good and still pink inside. If it can still be pressed in very easily, it’s not cooked enough. If it doesn’t give under pressure, then it’s already past its optimal cooking stage. The loin of veal can be 10 or 30 centimeters long, depending on how many people are planning to eat. The thickness of the meat will always be approximately 5 cm, and because of this, the cooking time will also always be the same. This roast won’t have a crispy brown finish, but it will be very tender and juicy. The sauce is made with melted butter, which is especially delicious because it blends with the meat juices during the roasting process. Boiled potatoes are the perfect accompaniment to this sauce. For vegetables, consider snow peas, broccoli, cauliflower, or skinned broad beans.