Leg

Veal hind leg is one of the largest and most expensive joints, with plenty of meat and little bone. Although the whole leg may be roasted on the bone, it is more commonly divided into two separate joints: the hock end and the fillet end.

Hock End

This cut is suitable for barding, then roasting, or for braising with vegetables. Both these methods will keep the meat moist and juicy.

Fillet End

The fillet end of leg of veal (or 'cushion') is the equivalent of the topside of beef. It may be sliced for escalopes, or boned and stuffed, then either roasted or braised.