Process is the same for veal shoulder, however under veal shoulder is best for this kind of roast. Ask the butcher to give you the under the shoulder piece from rib 1-6, and to make a few incisions on top of the meat.
Roast the meat 1 hour for each 2 pounds. If you have a 4 pound piece of meat, roast it approximately 2 hours.
Remember the meat needs to be marinated the night before.
Leave meat leftovers in fridge. Veal is even better the next day, cold, with a little bit of salt on top.
Discard potato leftovers.
VARIATIONS:
Paleo: make a different side dish instead of potatoes. Use olive oil, lard or butter instead of sunflower oil.