Grain Fed veal, Ready to Cook
Veal seasoned roast
25 min Preparation
2-2h30 Cooking
4 Portions


  • 1 seasoned veal roast for pulled veal Fontaine Family (Approx. 800 g)
  • 60 ml (1/4 cup), vegetable oil
  • 500 ml (2 tasses), water or veal stock
  • 30 ml (2 tbsp.) maple syrup, optional
  • Brioche bread or soft taco


  • Dill pickles
  • Jalapeño slices
  • Coleslaw
  • Sliced red onion
  • Onion rings
  • Grilled peppers
  • Avocado slices
  • Mango slices
  • Cheddar cheese
  • Coriander
  • Radish sprouts
  • Arugula
  • Green onions
  • BBQ sauce


  1. Preheat oven to 350°F (175°C).
  2. Place the roast in the pan, add enough veal stock (or water) with maple syrup to cover the meat halfway. Cover pan with aluminum foil.
  3. Bake in oven for 2-2 1/2 hours or until tender. Remove roast and let rest on a cutting board for about 15 minutes.
  4. Using two forks, shred the veal roast.
  5. Place the pulled veal in a bowl and mix with your favourite BBQ sauce or serve on the side.
  6. Serve the pulled veal as a classic sandwich or taco, adding the suggested toppings.

Side dishes

Serve with potato salad, chips or seasoned fries.

Tips and Tricks

Consider using the cooking juice for dipping.