The Veal Roast in Salt Crust is the meat variation compared to the fish one I published a few days ago: Orange Salt Baked Sea Bream. Of course, I wanted to satisfy everyone’s tastes and at the same time provide an extra idea for Christmas lunch. This is a simple recipe that does not require much cooking expertise, as long as you follow my instructions step by step. Once the salt crust is removed, the veal round will be well-cooked on the outside and pink on the inside: it must be this way, otherwise, it would lose all its tenderness. Remember, once placed on a serving dish, season it only with extra virgin olive oil. You might emulsify it with a bit of orange juice, but do not add salt. This is a truly fantastic roast: flavorful yet delicate, always liked by everyone.
For the procedure, I made a small video, which can be seen on the pages of Facebook, Instagram and Pinterest.
I leave you the links to some beautiful and delicious recipes, suitable for the Christmas holidays:
- Cuisine: Italian
Ingredients
- 1.3 lbs veal round
- 1.3 lbs coarse salt
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig marjoram
- 1 sprig thyme
- 1 clove garlic
- 1 tsp pink peppercorns
- 2 egg whites
- 1 lemon zest
Tools
- 1 Baking tray
- 1 parchment paper
- 1 Bowl
- 1 Grater
How to Prepare the Veal Roast in Salt Crust
To prepare the Veal Roast in Salt Crust, organize your workspace with all the ingredients already measured and the necessary tools.
This way, you will have everything at hand, and your work will surely be easier and faster.
Chop the aromatic herbs, pink peppercorns, and garlic with a knife, but you can also do this easily with a chopper.
In a large bowl, mix the coarse salt, egg whites, chopped herbs, and the grated zest of 1 lemon, and mix well.
Line a baking tray with parchment paper, and place a portion of the mixture in the center, creating a layer a few millimeters thick.
Place the veal round on top, and cover it with the rest of the salt, making sure not to leave any part uncovered.
Bake in an already preheated oven at 350°F (180°C), and let it cook for 40 minutes.
I recommend not exceeding the indicated cooking time, because the meat must remain pink to stay tender.
Once cooked, let it cool, remove the salt crust, slice it, and place it on a serving dish.
Serve your Veal Roast in Salt Crust with a drizzle of extra virgin olive oil and freshly crushed pink peppercorns.
Advice, Variations, and Preservation
You can also prepare the roast the day before and present it already sliced, but in honor of the Christmas holidays, I recommend showing it before preparing it.
Because it is not only delicious but also very beautiful.
It can be stored easily for 1 or 2 days in the refrigerator, or once cooked and sliced, you can freeze it.
As always, I remind you to thaw the food in the refrigerator to avoid serious health problems.
Don’t like the aromatic herbs I used? No problem, feel free to use the ones you prefer, as it will surely be delicious.
Don’t like the aromatic herbs I used? No problem, feel free to use the ones you prefer, as it will surely be delicious.
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