ROASTED MEAT RECIPES RECIPES

Name: Roasted Veal with Potatoes Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: Potatoes; Loin of Veal; 0.5 cup White Wine; Beef Broth; Extra Virgin Olive Oil; 6 Rosemary Sprigs; 3 Garlic Cloves; 20 Sage Leaves; Ground Pepper; Salt

ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...

Roasted Veal with Potatoes Recipe | Italian Recipes ... image

TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.

Provided by Uncut Recipes

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 10

Ingredients

Potatoes
Loin of Veal
0.5 cup White Wine
Beef Broth
Extra Virgin Olive Oil
6 Rosemary Sprigs
3 Garlic Cloves
20 Sage Leaves
Ground Pepper
Salt

Steps:

Heat the oven to 180C / 356F.
Tie the Veal Meat and place it into a large frying pan.
Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
Saute' the Veal over medium fire.
In the meantime, peel the Potatoes and cut them into chunks...

Nutrition Facts : ServingSize 1 portion, Calories 480 cal, FatContent 49 g

SLOW ROASTED BALSAMIC-GLAZED LAMB SHOULDER | RED MEAT ...

Slow Roasted Balsamic-Glazed Lamb Shoulder | Red Meat ... image

This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.

Provided by Laura Romeo - Weber Grill Expert

Categories Red Meat

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 kilograms boneless lamb forequarter/shoulder
3 garlic cloves, finely chopped
1 tablespoon extra-virgin olive oil
3 teaspoons finely chopped fresh rosemary leaves
1½ teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic glaze

Steps:

Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.
Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.
Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.
Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

Nutrition Facts : Calories calories

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ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

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WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE MAGAZINE RECIPE

Use a digital thermometer probe to ensure the meat is cooked to perfection.
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 530 calories per serving

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Peel and halve the carrot lengthways, then peel and thinly slice the onions.
3. Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
4. Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
5. When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
6. Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
7. Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
8. Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
9. Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.

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Calories 322 calories per serving

Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.

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Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
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Total Time 5 hours 15 minutes
Category Dinner, Main course
Calories 776 calories per serving

Skim off any fat from the juices and serve alongside the lamb. You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

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Slow roasting is one of the best ways to roast beef. The low temperature of the oven brings up the internal temperature slowly so that the whole roast cooks evenly across its entirety. The result is a piece of meat that is exactly how you like it, from the crust to the center. The only problem with slow roasting is it's slow, taking 4–5 hours depending on the size of the roast (buy rib roast here). Slow-cooked roasts are a commitment. But if you are willing to devote the time, you will be rewarded. The problem with faster roasting procedures is that you only get a small center chunk that is done the way you like it. Not that the surrounding area isn't delicious, but let's face it--unless you cooked the center rare, the rest is overcooked. I recommend you set aside some time and try this recipe. You're worth the wait.
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Total Time 4 hours 30 minutes
Cuisine American
Calories 224 per serving

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ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...

TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.
From uncutrecipes.com
Reviews 5.0
Total Time 90 minutes
Cuisine Italian
Calories 480 cal per serving

In the meantime, peel the Potatoes and cut them into chunks...

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SLOW ROASTED BALSAMIC-GLAZED LAMB SHOULDER | RED MEAT ...

This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.
From weber.com
Total Time 7 hours 10 minutes
Category Red Meat
Calories calories per serving

Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

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ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
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12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
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See details

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1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Peel and halve the carrot lengthways, then peel and thinly slice the onions.
3. Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
4. Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
5. When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
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8. Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
9. Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.

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