Veal Rack Roast

Veal Rack Roast - Frenched

1. Thaw packaged Veal Rack Roast on a dish in the refrigerator.
2. Preheat oven to 425° F.
3. Lightly brush roast with olive oil and season with salt and pepper or your favorite herb.
4. Roast fat-side up on a roasting rack or pan 90 minutes to an internal temperature of 145° F or to desired level of doneness.
5. Cover loosely with foil and keep warm 10 to 20 minutes before slicing.

Serves 6.

To create a crust, brush rack with oil, season, and sprinkle with breadcrumbs.

We recommend cooking veal roasts at 350° F to 425° F. Use a meat thermometer and cook to desired internal temperature. Because meat continues to cook after it is removed from heat, remove veal roast 10° to 15° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.

Veal Rack Roast Internal Temperature Guide
Rare: Not Recommended
Medium-Rare: 130° to 140° F (USDA Recommends 150° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 155° to 160° F (USDA Recommends 165° F)
Well Done: Not Recommended

Cooking Suggestions

Veal Rack Roast

This veal rack roast offers a fabulous presentation and new taste sensation for those who enjoy veal chops. Made from the same cut of veal as our chops, slow-oven roasting makes it an unforgettable flavor experience. Serves 6.