1200 g topside of veal
100 g fresh bacon
2 sprigs rosemary
Salt as required
Pepper as required
Total weight 1300 g
Take the veal topside and trim off any membrane and excess fat.
Season with a little salt and pepper, cover the meat entirely with the bacon, press the two sprigs of rosemary into the bacon and tie securely with cooking string.
Season again with salt and pepper and a drizzle of oil, then lay the joint in the roasting tray supplied with the oven.
Select the "roast veal" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
For this type of recipe, I recommend buying the long cut of veal topside, which you can have your butcher prepare for you.
The bacon helps to keep the meat tender during cooking.