Stuffed White Rocks Veal Blade (min. 2kg)

Remove all glad wrap, paper or cryovac bag from the product. Do not remove the Stocking Net. Rub olive oil into the Stocking Net. Surround meat with chopped celery, carrots, onions and some white wine. Then cover the tray tightly with alfoil.

Cook the roast in the oven at 180°C, to an internal temperature of 58°C (measured with a meat thermometer). Allow to rest for 20 minutes in alfoil before carving.

Puree cooked vegetables and juices to use as a hot sauce over sliced meat. Stocking net peels off very easily. Use sharp knife or scissors.

Note: Stocking Net and String not edible.

Cooking time approx. 2 – 2 ½ hrs

Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.