Spit Roasted Veal On The BBQ Rotisserie

It’s taken me a long time to come round to the idea of cooking veal because of the poor state of animal welfare for the calves concerned but I’m please to say that spit roasted veal is now back on the menu card.

I was watching a TV program by celebrity chef Gordon Ramsay and it had a long running feature about rearing veal and campaigning for veal to come back onto the British menu. The presenter explained that the legislation around the production of veal has changed, the calves are able to roam freely and so the animal welfare issues surrounding the production of veal are much less. The result is what’s described as “pink veal”.

Sadly, quality veal is still difficult to buy in the UK so to get the rolled joint that I’ve used for this rotisserie, I had to travel to France. (Don’t worry, it wasn’t the only reason I was in France!) Things are changing however and hopefully your butcher will now be able to help you.

This veal rotisserie recipe is really simple, it’s more a matter of time, but do remember that veal is from the beef cow so it’s perfectly OK to eat it when it’s a little pink or sanguine. So from a texture perspective it’s better to be slightly under than over and dried out.

Ingredients:-

• One rolled joint of veal
• Salt and pepper

Method:-

Anyone could write this recipe, right? Well veal is such a subtle flavor I prefer not to smother it in herbs and spices but to let the rotisserie cooking process add the flavor and to do that…….

1. Start on a high heat to brown the fat layer on the outside and start to mobilize the fat into the drip tray.
2. Catch the juices in the drip tray and baste the spit roast every 10 minutes.
3. After 10 minutes, reduce the heat and cook for a further 50 minutes.

The beauty of spit roasting is that most weights of meat take a similar time to cook because any extra weight is in the length of the rolled joint rather than the girth so these cooking times will be more or less the same whatever weight of veal you are cooking.

Now you might think that I’m crazy but my absolute favourite way to serve spit roasted veal is actually to let it go cold and then thickly sliced into a freshly cut bread roll with mayo – you get succulent meat with that unique barbecue flavor…….fantastic.

See Also:-

Barbecue Veal Recipes
Rotisserie Cooking Chicken
Spit Roasted Duck
Spit Roasted Pork
Share Your Best Rotisserie Recipe
Barbecue Grills
Patio Furniture

Return to Home Page from Spit Roasted Veal On The BBQ Rotisserie