Roast Veal Rump
Roast veal rump is a lean, fine-grained joint that suits a relaxed Sunday lunch. It has a milder flavour than beef, so garlic, rosemary and a little butter are all it needs. The trick is to sear it briefly, roast it only until it reaches 54°C in the middle and rest it well, so the slices stay soft and pink rather than dry.
- Total
- 1 h 38 min
- Prep
- 10 min
- Cook
- 43 min
- Serves
- 4
- Per serving
- 330kcal
Keeping roast veal rump juicy
Veal has very little fat, so there is less margin for error than with beef. A short browning stage gives colour and flavour, and a meat thermometer takes the guesswork out of the roasting. Removing the joint at 54°C and letting it rest means the middle finishes gently rather than drying out.
How to prepare roast veal rump
Tap a time to start a timer.
- Bring to room temperature Take the joint out of the fridge before cooking. Pat it completely dry with kitchen paper, then rub it all over with the olive oil, salt and pepper. Do not rinse it.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, while the meat stands.
- Brown the joint Melt the butter in a heavy-based frying pan over a medium-high heat. Brown the veal for on each side and the ends, about in all, until golden. Lift it into a roasting tin.
- Roast Scatter the garlic and rosemary around the joint. Roast for , until a meat thermometer pushed into the thickest part reads 54°C for pink veal. For a medium joint, go to 60°C and add .
- Rest Lift the veal onto a warm plate, cover it loosely with foil and leave it for . The temperature will rise a few degrees as it rests.
- Carve Slice across the grain into 1cm slices and spoon over the pan juices and softened garlic.
What to serve with it
Serve the slices with crisp roast potatoes, buttered greens and a simple gravy made from the pan juices and a splash of white wine. Roast beef with roast potatoes has a method for the potatoes that works just as well here. Leftovers are good in a cold veal roast style spread with mustard, and for a quicker midweek meal, try pan-fried veal ribeye.
Common problems and fixes for Roast Veal Rump
- The joint turns out grey and dry all the way through.
- Veal is very lean, so a few extra minutes make a big difference. Take it out at 54°C and let the rest finish the job, rather than waiting until it looks done.
- The crust is pale after browning.
- Surface moisture stops the meat from browning. Dry the joint thoroughly with kitchen paper and wait until the butter is foaming before it goes in the pan.
- The slices tear instead of cutting cleanly.
- Carving too soon or cutting with the grain is the cause. Rest the joint for the full 15 minutes and use a long, sharp knife across the grain.
Frequently asked questions about Roast Veal Rump
How long does roast veal rump take to cook?
About 30–35 minutes at 200°C (180°C fan), gas 6, for an 800g joint, after browning. Cook to temperature rather than time, because joints vary in shape. 54°C gives pink veal and 60°C gives medium.
Can veal be served pink?
Yes, a whole piece of veal such as a rump joint can be served pink, because the outside is sealed by browning. Minced or rolled veal must be cooked until steaming hot all the way through.
What can I use instead of rosemary?
Thyme or sage work well. Use four or five thyme sprigs or six sage leaves in place of the rosemary.
How do I store leftover veal?
Wrap it tightly and keep it in the fridge for up to 3 days. Serve it cold in sandwiches, or warm slices gently in a little stock until steaming hot.
How did you like the recipe?
4.7 / 5 · 5 ratings
