Young, tender, lightly coloured meat; almost boneless sold cuts.

Low in fat and in saturated fat [3 12/ ounces / 100 g uncooked = 1.72 g fat].

Lean, but will not shrink much while cooking [do not overcook to beneficiate from its delicate taste].

Overdone, the meat will be tougher.

Usually, a boned 2 pounds [1 kg] piece of meat = 6 to 9 servings.

Front parts, not as well known, are cheaper: stewing cubes, shanks and shoulder roasts.

Front parts will be more tender if stewed slowly [over low heat].

Back parts are more expensive: scallopines, chops, sirloin and leg roasts [tender parts can be roasted.

If desired, frypan back parts.

The best ways to cook milk-fed veal: roasting and simmering.

Rosemary, thyme, basil, sage, chevril and/or parsley will enhance its flavor.

Special aroma: add maple syrup, Cognac, wine or beer.

Special touch: add apples, oranges, lemon, almonds, figs [fresh or dried], prunes and/or raspberries.

To add taste and have a most tender milk-fed veal stew, marinate veal cubes before cooking.

To vary: bread milk-fed veal scallopines.

For a different taste:

Try sprinkling the meat with:



Freshly ground pepper

Before soaking the meat into:

1 part lemon juice or vinegar

2 parts oil

for a few hours before cooking.

To roast milk-fed veal:

Transfer meat onto the wire rack of a roasting pan - roast in preheated 325°F [160°C] oven for 60 to 70 minutes per 2 pounds [1 kg].

Best roasting parts: leg, sirloin [upper part], sirloin tip.

To simmer milk-fed veal:

Brown meat, add liquid, hermetically cover and simmer over low heat, on the stove, until tender.

Best simmering parts: shoulder roasts and stewing cubes.

To grill ground milk-fed veal:

Mix together ground milk-fed veal, minced garlic, chopped green onion, freshly chopped parsley and 1 beaten egg.

Form into patties.

Coat patties with sesame seeds; grill for 10 minutes over high heat.