Gold Site Supporter
Restaurant Depot carries a rack of veal at a decent price so I picked two up. I made the first like I do my rib roasts (roast at about 250 till rare, let sit a couple hours in an insulated box, roast at a very high heat to color the outside before serving), but I was somewhat disappointed... wasn't the most tender. Since veal has less fat, I was wondering if I should have cooked it more traditionally, say at 350 till desired degree of doneness. Does anyone have any experience with rack of veal?