Ingredients:
2.3 to 2.5kg sirloin joint of veal, chined
salt and freshly-ground black oil
dripping or olive oil
Method:
Using the point of a very sharp knife make criss-cross cuts across the fatty parts of the veal. Pour over olive oil or dripping and work into the meat until the whole joint is shiny. Season liberally with salt and black pepper then place in a solid-based roasting tin and place on the hob over high heat. Cook for 10 minutes, turning the meat until seared and browned all over, adding more oil or dripping as needed.
Turn the meat over so it sits on the spine bones then transfer to an oven pre-heated to 220°C and roast, uncovered for 30 minutes, basting occasionally with the pan juices. After this time reduce the oven temperature to 180°C and roast for a further 30 or 40 minutes, basting frequently.
Remove from the oven, wrap in foil and allow to rest for 20 minutes before carving and serving.
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