ThinkBeef

A bone-in roast called a Rack of Veal also comes from this section – a grand event when seared first in a hot oven and then reduce the heat to slow oven roasted to medium doneness at most.

Cooking Methods:

Oven Roasting is best for Rack of Veal or other roasts from the loin or leg sections such as Sirloin, Loin and Round cuts. You can also roast (bake) meatballs and meat loaf. Sear roasts before cooking to help develop flavour and colour.

1. Roasts: Pat meat dry with paper towel. Season all over to your taste. Place fat side up, or bones down on rack in sauté or shallow roasting pan. (NOTE: When roasting a Rack of Veal, there is no need for a rack in the pan.)
2. Insert oven-safe meat thermometer into centre of the roast or meatloaf.
   Roasts: Oven-sear in a preheated 450°F (230°C) oven for 10 minutes (or brown in a lightly oiled skillet on stovetop). Reduce heat to 275°F (135°C); roast uncovered, removing from the oven when 5°F (3°C) below 145°F/63°C for medium-rare, or 160°F/71°C for medium.
   Meatballs or Meatloaf: Bake in a preheated 350°F (180°C) oven until cooked to 160°F (71°C).
3. Cover meat loosely with foil and let rest for 15 minutes (roasts and meat loaf), or 5 minutes (meatballs). Meanwhile, make a sauce for the roast if desired (See Step 4). Serve or carve roasts across the grain.
4. To make a sauce for roasts: stir a splash of liquid (stock, wine or broth) into the roasting pan and bring to a boil, stirring and scraping up any brown bits from the pan. Strain the juices and thicken by cooking at a simmer until reduced, or stir in a mixture of equal parts cornstarch and cold water and heat, stirring, until thickened. Season to your taste.