Veal Leg

Tender Roast

• The tender roast is from the back section of the veal tenderloin.
• This cut is among the leanest and most tender veal cuts available.
• Cut into medallions and grill or pan-roast, taking care not to overcook this delicate meat.

Top Round

• Top round is the largest cut from the leg and is perfect for roasting or braising whole with just a few seasonings.
• This cut can also be made into shish kabobs for grilling.