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.