Veal Roast

Pat the veal leg dry with paper towels and season generously all over with salt.

Heat the lard in a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat until it is melted and shimmering.

Place the seasoned veal leg into the hot lard and sear on all sides until browned, approximately 8–10 minutes total, turning as needed.

Add a small amount of water to the pan (approximately 1 cup) to create a braising liquid, scraping up any browned bits from the bottom.

Cover the roasting pan with a lid or aluminum foil and transfer to a preheated 350°F (175°C) oven.

Roast the veal for 1.5 to 2 hours, depending on the size of the roast, until the internal temperature reaches 160°F (71°C) and the meat is very tender.

Remove the veal from the oven and let it rest for 10 minutes before carving, allowing the juices to redistribute throughout the meat.

Slice the roasted veal and serve warm with the pan drippings spooned over the top.