"Veal is succulent and beautiful, but if you're not careful with your cooking it can dry out," says Alvarez. "The important thing here is not to have your grill at a raging high heat. Medium heat will allow you to cook this whole piece gently enough without too many flare-ups. Wrapping it in lardo is a way to add flavour and protect the meat as it cooks, while still imparting that charcoal flavour of the grill that we all love. Get your butcher to slice sheets of it for you to make the work fast."
Note Green garlic is harvested before the bulb matures. It's juicier and milder in flavour than mature garlic and is available from spring to mid-summer from select greengrocers. Substitute regular garlic if it's unavailable. Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.