Veal Shoulder Roulade

Slice the meat into flat pieces and pound them between plastic wrap until they're an even thickness.

Lay the pounded pieces out in a single layer with edges slightly overlapping to form one large sheet. If you can butterfly a section in one piece, even better.

Season generously with spices, layer on some thinly sliced lard, then roll it up tight and tie it with kitchen twine. You can let it sit like this for an hour if you want.

Sear the roulade on each side for about 2 minutes to seal in the juices and develop a nice crust.

Wrap the roulade in parchment and foil, then roast in the oven at 350°F for about 2.5 hours.