S&C White Rocks Veal Spanish Rack Raw - Stuffed - S106
A fabulous White Rocks Veal Rack that has been trimmed and stuffed with Mozzarella that's wrapped in Spinach. The roast is then marinated in Extra Virgin Olive Oil and our Mondo Spice Mix. The tastiest and most succulent veal you could offer your loved ones!
Serves 4 to 6 Persons
minimum net weight 2kg
White Rocks Veal, Mozzarella, Spinach, Extra Virgin Olive Oil, Mondo Spice Mix (Organic Lake Salt, Black Pepper, Paprika, Rosemary, Thyme, Basil, Marjoram, Oregano, Sage).
Remove all glad wrap, paper or cryovac bag from the product. Cover any exposed bones with alfoil. Peel 7 cloves of garlic and wash 7 pieces of rosemary 5cm long. Between each rib poke a hole with a sharp knife, then put a clove of garlic and a piece of rosemary in each of the holes.
Put the rack on a wire rack in a tray with ½ cm of water sitting beneath and bake in the oven at 220°C, for approx. one hour, to an internal temperature of 58°C (measured with a meat thermometer). Then pour 1 glass of white wine over the veal. Turn off the oven but leave the veal in the oven for 5 minutes. Allow to rest for 20 minutes in alfoil so that the veal can steam in its own juices, before carving.
The juices in the pan can be reduced or thickened to be served with the meat.
Note: String not edible.
Cooking time approx. 1 - 1 ½ hrs
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.