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Carpaccio of Shoulder Of Veal

Carpaccio of Shoulder Of Veal

The natural flavour & tenderness of British Isles Rosé Veal Shoulder makes for perfect Carpaccio. It is testament to the versatility of Veal Shoulder that it is equally suited to making traditional Sunday Roasts as it is this simple yet stunning Carpaccio dish.


  • 1 boned shoulder British Isles Rosé veal
  • Coarse salt
  • Ground black pepper
  • Extra virgin olive oil
  • 100g washed rocket
  • 100g Parmesan cheese shavings


  • Calories: 214kcal
  • Protein: 19.08g
  • Carbs: 0.5g
  • Fats: 14.19g


  1. Open the veal shoulder and lay on a plate, thoroughly season with ground black pepper and coarse salt. Then carefully roll the joint up and secure with kitchen string.
  2. Brown it in a frying pan and then continue cooking in the oven at 170°C (340°F) for about a quarter of an hour. The cooking time depends on the thickness of the roll.
  3. When the shoulder is cooked, remove from the oven, allow to cool and chill thoroughly in the refrigerator.
  4. To serve:
  5. Take a chilled dish drizzled with a little olive oil.
  6. Cut the meat into thin slices and arrange on the plate overlapping slightly. As a garnish, sprinkle with a few leaves of rocket and Parmesan cheese shavings.
  7. Season with a little ground black pepper and coarse salt.

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