Spit roasted yes but a little tricky & expensive per pound compared to say a butt of beef. If you dont watch them like a hawk & baste them they dry out. I have a big wood fired oven that I do capretto & smallish pigs ,25 kg tops ,amongst other things in but she wont fit a vealer
Just kicked of some veal ribs( more brisket/breast) in a braise,red wine ,tomato,chicken stock,red pepper,chorizo etc.Got me thinking about your question again.If you can buy it in sides or 1/4s then I figure its a proposition if it will go into your unit. I have done as I said whole & half things & worked on a massive spit roast at an Octoberfest event years ago. Theres a lot of talented big show cooks on here who will be better qualified than me but I think if you could get maybe fore quarter at a lesser price,maybe break it with a cleaver so you can eat it bone & all & do it low & slow with lots of baste you will learn a bunch of stuff . Then maybe its time to go up.Just a bit about the learning curve when you are shelling out $$ for veal. Good luck
Veal seems to be a meat with two faces. Either you quick sear it or do a very slow moist cook. I am concerned that a long slow smoke would dry it out and make it really tough. Veal is a very sensitive meat and has to be prepared with a lot of care. Just my .02 Waiting to hear with Jimmy has to say
Welcome to the SMF Family...Jud, what's your plan?...Spit Roasting? over what?....Smoking? In what?....How many Pounds we talking?....How do you and Yours like meat cooked, Medium? Well?...Gonna need more info...JJ
Spud30a, WELCOME, lots of help, and friendly people to help when need be. As you can see lots of knowledge to pull from. Send photos when you can, everyone loves to see other folks results.
Good luck on the veal!