Boneless Veal Blade Roast

[scottifox]

Got myself a 1.5kg roast to do today on the Weber OTG.

Have never done a veal roast before.

Just after any suggestions particularly in terms of ideal temp to take it. Is it too lean a cut for pulling (so no point taking it too far)? Or should I just aim for how I like my steak (medium)?

Any ideas would be appreciated.

[titch]

Take it to a few below your preferred internal temp. rest for a while
Then sear the external., works for me

[scottifox]

Thanks titch.

Expected that would probably be the go. Came out great anyway.