Roast Veal

2 kg shoulder of veal, shank on
3 cloves garlic, peeled and cut in 5 thin slices, length way
15 small springs rosemary, washed
sea salt
2 tbsp turmeric powder
1 tsp freshly ground black pepper
1/4 cup extra virgin olive oil, leave a bit for glazing
1/4 cup lemon juice
1 tbsp extra virgin olive, extra
freshly ground black pepper

Step 1 - preheat the oven to hot 220c
Step 2 - using a thin sharp knife, pierce the veal in about 15 place(away from the bone), deep enough for garlic cloves to fir snugly. Insert a piece of garlic and a spring of rosemary into each cut.
Step 3 - Place veal in a large roasting pan. Mixed together salt, turmeric powder, black pepper and virgin olive oil. Rub veal shoulder with the mixture thoroughly.
Step 4 - Cover the veal shoulder with aluminium foil and cook for 30 minutes.
Step 5 - remove veal from oven and remove the foil, brush the veal with virgin oil, return to the oven and cook for another 20-30 minutes for well done.
Step 6 - Remove veal from oven. Cover veal with foil, and let the meat rest for 15-20 minutes. Once rested, remove the lamb to a carving board.
Step 7 - place the roasting pan on stove, add lemon juice, add extra oil and stir. Leave on a very low heat while you carve the veal
Step 8 - serve on a platter. Spoon the roasting juice over the top, give a good grind of fresh pepper and serve with some pan roasted potatoes and salad.

Note : 1. you can also use leg of lamb instant of veal
2. if you prefer medium meat on Step 5 - turn oven off, leave door slightly ajar and let the meat rest for 40 minutes.
3. If you like to eat you meat with lot of gravy, you can always use Bisto and just follow the instruction mix the granules with hot water and put a bit of butter.