Recipe for Roast Veal with Herbs

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
1 tsp	GARLIC DEHY GRA
1/3 tbl	PEPPER BLACK 1 LB CN

Instructions:

Instructions: 1. PLACE ROASTS FAT SIDE UP IN PANS. RUB ROASTS WITH PEPPER, GARLIC, THYME, TARRAGON, AND DILL WEED MIXTURE.

2. INSERT MEAT THERMOMETERS INTO ROASTS. DO NOT ADD WATER; DO NOT COVER.

3. ROAST 3-5 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170F.,

4. LET STAND 20 MINUTES. REMOVE NETTING BEFORE SLICING.

NOTE:

1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

2. IN STEP 1, RACKS MAY BE USED.

SERVING SIZE: 2 SLICES (

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