Veal Leg

Tender Roast

  • The tender roast is from the back section of the veal tenderloin.
  • This cut is among the leanest and most tender veal cuts available.
  • Cut into medallions and grill or pan-roast, taking care not to overcook this delicate meat.

Top Round

  • Top round is the largest cut from the leg and is perfect for roasting or braising whole with just a few seasonings.
  • This cut can also be made into shish kabobs for grilling.

Other Veal Cuts