Stuffed Veal Roast on a Spit

Ingredients

• 2500 gVeal
• 300 gGround pork
• 100 gBreadcrumbs
• 2 pcsEgg
• 100 gOnion
• 100 mlCream
• 15 gParsley
• 150 gButter
• 15 mlOlive oil
• 200 mlBroth
• 12 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare the stuffing

   • Dice the onion and sauté in 1 tbsp olive oil until translucent. Let cool.
   • In a bowl, mix pork mince, breadcrumbs, sautéed onion, eggs, cream and chopped parsley until even.
   • Season with salt, pepper and a pinch of grated nutmeg. Chill the farce.
2. 2

   Prepare and stuff the veal

   • Pat the boneless veal leg dry, flatten or butterfly it to form an even roast.
   • Fill the farce into the opening, sew or secure with kitchen needles, and tie tightly with kitchen twine.
   • Place the roast on a spit or rotisserie rod.
3. 3

   Roast and serve

   • Melt or soften butter. Season the roast, optionally sear briefly in olive oil, then start roasting on low heat.
   • Baste frequently with melted butter and a little stock to keep the meat moist.
   • Roast slowly for about 2 hours for a 2–2.5 kg roast (target internal temperature 65–68 °C). Let rest 15–20 minutes before carving.