Rolled Veal


  • 1.2 kg of veal (shoulder or loin)
  • 4-5 cloves of garlic
  • 1 bunch of parsley
  • 5 tablespoons of olive oil
  • ½ lemon (peel)
  • 1 red pepper
  • 1 green pepper
  • 2 bay leaves
  • few grains of black pepper
  • salt


Use the meat mallet to tenderize veal and remove unwanted sinew. Chop garlic and parsley, add the oil, salt and grated lemon peel. Coat the whole surface of the meat with this mixture. Cut red peppers into longer stripes and place them at one end of the meat. On the other side of the shoulder place green peppers cut into strips. Leave the edges empty so you can roll the meat easier. Tie the meat with a string and place it in a greased baking dish, sprinkle with the oil, spice and bake in a heated oven at 200 ºC for about 2 hours, with the addition of liquids as needed.

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