Holy Veal Leg Batman!

When the chef begins the class with, "if you've ever wrestled a midget into the trunk of a car, then you know what it's like to breakdown a veal leg", you know you're in for quite a day. Each of us received a leg that was about 40-50lbs, and it was a wrestling match the entire day! Hopefully you, as a home chef, will not be bringing home a 50lb hunk of veal to breakdown on the kitchen counter. But, if you should find yourself with some veal or pork cutlets, have I got a recipe for you!

Our chef used pork belly (where bacon comes from) and veal breast to make two roulades. In this pic, the veal is to the right of the chef, the pork belly is to the left. You can do this same

technique at home, but on a much smaller scale with cutlets or tenderloins that have been butterflied open. Here is the recipe he used for the rub in the center of the roulade:

Fresh Thyme (lots!)

Crushed bay leaves

Black Peppercorn

Garlic

Fennel seeds

Kosher salt

-Mix in a food processor with olive oil-

-lightly splash red wine vinegar on the meat before applying the rub-

Roll the meat tightly. We then trussed the meat, which is when you tie twine TIGHTLY around the roll to ensure the same thickness throughout for even cooking.

We skewered the roulades,

and roasted them on a spit for 6hrs...AMAZING! For the home kitchen, I would recommend

roasting your smaller roulade at 350 degrees and cook until 145 degrees internal temperature. Let the meat sit for about 5 min before slicing.