Roast Veal With Orange

1 x 1.75 kg/4 lb leg of veal
2 cloves garlic, peeled and quartered lengthwise
salt
freshly ground black pepper
rosemary sprig
300 ml/1/2 pint water
finely grated rind of 1 orange
juice of 2 oranges
1.orange, peeled and sliced, to garnish

Make 8 small slits in the surface of the veal with a sharp, pointed knife. Insert garlic into the slits. Put the meat in a roasting tin, sprinkle with salt and pepper then place the rosemary on top.

Pour the water around the meat, then roast in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 15 minutes. Lower the heat to moderate (180C/350 °F, Gas Mark 4) and continue roasting for 11/4 hours.

Sprinkle the orange rind over the meat, then stir orange juice into the cooking juices. Continue cooking for 30 minutes, basting once.

To serve the veal, carve into slices and arrange on a warmed serving dish. Taste and adjust the seasoning of the gravy, then pour a little gravy over the veal and garnish with orange slices. Serve the remaining gravy in a sauceboat. The meat can also be served cold with a selection of salads.

SERVES 4