Veal leg

Veal leg is one of the most prized and versatile cuts of veal. It comes from the hindquarter of the calf and is characterised by a fine-grained texture, pale colour, and low fat content. It can be prepared in many ways, roasted whole in the oven, stuffed with herbs or vegetables, or sliced into escalopes, schnitzel, or rolled stuffed veal. The meat is naturally tender and does not require lengthy cooking. Veal leg is an excellent source of easily digestible protein, vitamin B12, and zinc. It is suitable both for festive family dinners and everyday cooking.