ROAST VEAL WITH HERBS

Ingredients

Ingredient Weight Measure Issue
VEAL,ROAST,BONELESS,RAW 38 lbs
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
THYME,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/8 oz 1/4 tsp
TARRAGON,GROUND 1/8 oz 1 tbsp
DILL WEED,DRIED 1/8 oz 1 tbsp

Method

1 Place roasts fat side up in pans. Rub roasts with pepper, ground thyme, garlic powder, ground tarragon and dill weed.
2 Insert meat thermometer into roasts. DO NOT ADD WATER; DO NOT COVER.
3 Using a convection oven, roast at 325 F. 3-1/2 hours on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds.
4 Let stand 20 minutes. Remove netting before slicing. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
296 cal 0 g 34 g 17 g 140 mg 127 mg 29 mg

Portion

4 Ounces

Yield

100


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