Roast Loin or Veal

The stuffing can be prepared up to 1 day ahead and refrigerated in an airtight container. The loin can be stuffed and tied up to 4 hours in advance, wrapped tightly in plastic wrap, and refrigerated. Bring to room temperature for 30 minutes before roasting.

Store leftover roast veal in an airtight container in the refrigerator for up to 3 days. Slice before storing to ensure even cooling. Reheat gently in a 300°F oven, covered with foil and with a splash of broth to prevent drying, for 15-20 minutes or until warmed through. Do not microwave as it will toughen the meat.