Veal neck roast marinated


5-8 month-old grass and milk-fed veal gives you flavour and tenderness.

Marinated with organic NSW garlic, olive oil, fresh rosemary and anchovies (the secret ingredient). Veal neck or shoulder is a gorgeous, slow cooking cut that is delicious all year round with roasted or steamed vegetables or a crisp salad. 

Cook it long and slow for a melt-in-your mouth, delicious and delicate result. 

Follow Monty's delicious slow-roasted veal neck recipe.

The veal we source is: 

  • packed with the farm, certification (if applicable) and breed clearly labelled;
  • aged between four to eight months;
  • milk and grass-fed;
  • hormone and antibiotic-free;
  • raised on regeneratively-managed (chemical-free) pasture;
  • sourced directly from NSW farms and Stix River Dairy in Tasmania.

Read more about our veal here.

Can veal be grown ethically?
The Miracle of the Ruminant (musings on veal)
Where, oh where, did the offal go?
The 30 hour proposal & South Hill vealers

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