These are the usual veal cuts, with cooking methods: Shoulder (whole or divided into two): Roast, stew Loin: If whole, bone, stuff, roll and roast; if cut into chops, grill or fry Best end of neck: Roast or cut into cutlets and fry or grill Scrag-end of neck: Stew Fillet leg: Roast, cut into slices…
Easy Recipes, Cooking Tips and Entertaining Ideas | South Africa
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