How long do I cook a 5 pound, bone-in veal roast?
January 1, 2012
February 16, 2012
Your best bet is to use an instant-read thermometer to measure when the veal is done -- start checking after about an hour of roasting, and check every 30 minutes or so after that. For a medium rare roast, you want to pull it out of the oven when the thickest point of the meat registers 145-150 degrees. Remember, it will continue to cook a bit as it rests before serving!
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