Barbeque Veal Shoulder


Barbeque Veal Shoulder

This is a delicious dish using our BBQ Provencale spice rub and a perfect dish for banquet style menus. The preparation can be done ahead of time. This recipes serves 4.


  • 1kg Veal shoulder
  • Sea salt
  • 50g Barbeque Provencale seasoning
  • 50mL Olive oil
  • 20g Parsley
  • 600g Kipfler potatoes
  • 5g Caraway seeds
  • 50g Butter



KEY INGREDIENT: Potatoes, spices, veal shoulder
KEY SKILLS: Meat production
EQUIPMENT NEEDS: Boning knife, paring knife, pot
PREPARATION TIME: 10 minutes + marinade
COOKING TIME: 45-60 minutes


  1. Debone the veal shoulder and cut the thick part to achieve even thickness. Place onto a tray and season liberally with the salt and spice mixture and rub in thoroughly. Pour the oil over and marinate in the fridge for 30 minutes.
  2. Pick the parsley and finely slice the leaves. Retain the stalks.

  1. Boil the potatoes in their jackets. Add salt, caraway seeds and parsley stalks to the water for additional flavour.
  2. Place the veal onto a medium hot griddle plate and place a weight such as a brick or pot with water on top to speed up the cooking process. Cook to medium for ~45 minutes, turning every 15 minutes. Place onto a tray and cover to rest for 5 minutes prior to slicing.
  3. Peel the potatoes and heat the butter in a pan. Toss thepotatoes through and finish with parsley just before service.


  • Slice the veal thinly and arrange on a platter with the potatoes. Jus is optional.