Dairy Farmers of Canada

Mediterranean-Style Veal Roast with Feta

Our dietitians' favourite

This is the Mediterranean-Style Veal Roast with Feta recipe.

  • Prep: 15 min
  • Cooking: 1 h 20
Yields 4 - 6 servings
mediterranean style veal roast with feta


  • 2 tbsp (30 mL) butter
  • 1 3/4 lb (800 g) boneless veal shoulder
  • 1 onion quartered
  • 2 garlic cloves cut in half
  • 1/2 cup (125 mL) beef stock
  • 1/2 cup (125 mL) orange juice
  • 1/2 tsp (2 mL) cinnamon
  • Salt and freshly ground pepper to taste
  • Mediterranean topping
  • 2 tbsp (30 mL) chopped fresh mint
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/4 cup (60 mL) raisins
  • 1/4 cup (60 mL) coarsely chopped toasted almonds
  • 1 tbsp (15 mL) finely chopped o range zest
  • 1/3 cup (80 mL) seeded and diced Italian tomatoes
  • 1/2 cup (125 mL) finely diced Canadian Feta
  • Freshly ground pepper to taste
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Preheat oven to 350 °F (180 °C).

Melt butter in an ovenproof pan and sear veal on all sides. Add onion, garlic, stock, orange juice, cinnamon. Salt and pepper to taste. Roast for 1 hour or to desired doneness.*

Meanwhile, combine topping ingredients. Set aside at room temperature. Remove meat from pan and place on cutting board. Tent with foil and let stand for 5 minutes before carving.

Serve veal immediately with Mediterranean topping and cooking juices.


Suggestion: Cook veal and prepare topping the night before, let veal cool at room temperature and refrigerate overnight. Serve sliced veal and topping cold or at roomtemperature.

*Note: Cooking time is 45 minutes / lb (500 g). Internal meat temperature must reach 155 °F (68 °C) for proper doneness.

For a change of taste, use Canadian Gouda, Mozzarella or Provolone.

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Nutritional information

Per serving
Energy: 375 Calories
Protein: 35 g
Carbohydrate: 17 g
Fat: 18 g
Fibre: 2.1 g
Sodium: 395 mg
(% DV*)
Calcium: 12 % / 135 mg