Meat
Leg
Buffalo leg is a large hind- or fore-quarter joint—silverside, topside, and related muscles that can roast when from younger animals or need braising when from mature dairy and draft stock. The flavour is full and slightly sweet; slices should be thin because the grain is firmer than prime beef round. Bone-in legs make dramatic pot roasts; boneless rolled legs suit even carving. Marinate with yoghurt and spices for South Asian-style oven cooking, or braise European-style with wine and aromatics. Rest well before carving so juices stay in the meat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.36 g
- Saturated Fat 2.54 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.59 g
- Cholesterol 70.6 mg
- Sodium 58.4 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.1 g
- Energy 133 kcal
- Water 72.1 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.36 g
- Saturated Fat 2.54 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 1.59 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.9 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 416 mg
- Major Minerals 414 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.9 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Leg of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Whole buffalo legs were roasted or pot-cooked for communal and ceremonial meals.
Italian butchers sold buffalo leg for Sunday arrosti in dairy regions.
Halal exporters shipped frozen buffalo leg joints to Middle Eastern and Asian markets.