Cote de Veau
A tender, delicate Limousin veal forerib with top cap removed and the ribs cleaned to make a very smart roast indeed. Typically, you will need to allow one bone between two people, however as the animals are smaller than beef, you might want to add a rib for luck. All of our veal is the best quality we can find from Limousin, France – bred for meat, not a byproduct of the dairy industry.
Price range: £28.38 through £141.88
Heat your oven to 210-230C/Gas Mark 6-8. Season joint all over with a little salt and pepper, place in roasting tray upright OTB, cook for 20mins (for roast up to 2kg), 30mins (for roast over 2kg) or even 45mins (over 3kg). Reduce heat to 160C/ Gas Mark 3, then roast for a further 10 minutes per 500g for rare or 15 minutes for medium and 20 minutes for well done. Remove the beef from the oven, cover and rest for 30mins before carving.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
