Veal Shoulder

Veal Shoulder

Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.

Servings 4
Prep Time 5 minutes
Cook Time 8 hours
Start the grill 30 minutes


  • 3 lbs veal shoulder
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp ginger
  • 1 tsp ground coffee beans
  • 1.5 tsp salt
  • 2 tsp mustard


  • Start by rinsing the meat in cold water and pat it dry with a paper towel. Trim any tendons and membranes
    Raw Picnic Shoulder
  • Mix all spices into a rub. Brush the meat evenly with a thin layer of mustard. Now rub the meat evenly with the rub, place it in a plastic bag, squeeze out all air, and store it in the fridge overnight.
    Rubbed Picnic Shoulder
  • Fire up your grill and prepare it for indirect grilling at around 110° C / 225° F. Once it is up and running you place the meat on the grates. Leave it there until the inner temperature reaches between 90-95° C / 194-203° F. You know it’s ready when the temperature probe can be wiggled quite easily.
  • Remove the meat and wrap it snugly in aluminum foil. Then wrap it in a thick towel, and let it rest for an hour. Unwrap the package and enjoy, either by serving it with mash, or in a wrap.

7 thoughts on “Veal Shoulder”

  1. Martin Rivest

    hello, what do you mean by: Leave it there until the inner temperature reaches between 1°F and 2°F.

    is it a typo ?

  2. Martin Rivest

    It was very delicious !!! I did not get a large ring of smoke like yours !?! I have smoked it with piece of sugar maple and hickory.

    I got this piece of meal as a gift, and the person told me she did not know what piece it was, I assumed it was shoulder. But now, I believe it was more the sirloin, very lean.

    Anyway, thanks for the recipe.

  3. martin rivest


    it was very delicious ! I have not got a large ring of smoke like yours though… I smoked it with sugar maple wood and hickory.

    I thing it was not a veal shoulder but more a veal surloin, I got this piece from my sister in law and she did not know what it was.

    Thanks for the recipe.

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