I cut a lot of veal this past week and I'm going to be cutting a lot next week too. Between the last two weeks of September and the coming week I will have made retail cuts out about 6 animals and the majority of those cuts will have come come from the hind quarters. Here is a slideshow that diagrams the position of the major muscles in a hind quarter of one of the free range veal carcasses that I butchered on Thursday.
I don't usually bone out a whole hindquarter before taking down the muscles into cutlets, roasts, etc. Rather I lift the muscles one by one. However, on Thursday I was a little bored so I boned the whole thing out for fun and, I hope, your edification.