Preparation

Rub the veal paddle with salt and garlic clove and place it on a deep tray.
Drizzle with lemon juice and spread the margarine on top. Sprinkle with sage and peppercorns. Place in a mild oven (125ºC), basting with the sauce on the pan from time to time and turning the meat so that it is golden on both sides.
Bake well. Cut the meat into thin slices, place on the platter and garnish with orange.

Ingredients

  • 1.5 kg of veal shovel
  • 1 clove of garlic
  • 1/2 lemon
  • 100 g of margarine
  • 1 teaspoon fresh sage
  • 6 grains of pepper
  • 2 oranges
  • salt