Description Roast of free-range veal in the shoulder can be cooked in the oven or in a casserole dish. This roast, more economical than roast veal in the pastry nut, can be cooked in many ways and will offer you beautiful meals. Prepared by butcher Arnaud Daval with meats selected from breeder Pascal Babel, this roast is cut from the shoulder, a cut suitable for all cooking.
Cooking Casserole or oven.
Cut 1 piece in 500g. 1 piece in 1000g.
Ingredients Veal (shoulder).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.