Roasting Joints of veal taste delicious, are healthy due to their lack of fatty tissues, and are very tender due to the age of the animal and lack of developed connecting tissue. The four main roasts on a veal are; the topside roast, the silverside roast, the thick flank, and the shin. Be sure to braise the shin as the meat on this joint has more collagen which requires slower cooking at lower temperatures.

silverside-v010-silverside-jointSilversidethick-flank-v004-whole-thick-flank-jointThick Flanktopside-v006-topside-jointTopside